← Nouns Cooking · Indian

Ingredients

• 500 g Okra, washed, dried well, cut into 1.5 cm rounds
• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 Onion, sliced
• 1 tsp Ginger, finely chopped
• 1 Green chilli, slit
• 2 medium tomatoes, chopped
• ½ tsp Ground turmeric
• 1½ tsp Ground coriander
• ½ tsp Kashmiri chilli powder
• 1 tsp Amchur (dried mango powder)
• ¼ tsp Garam masala
• ¾ tsp Salt

Method

1. Heat 2 tbsp of the oil in a wide frying pan over medium-high heat. Add the okra in a single layer and fry, stirring only now and then, for 8–10 min until the edges are browned and the sticky threads have gone. Tip onto a plate.
2. Add the remaining oil to the pan and the cumin seeds. When they sizzle, add the onion, ginger and chilli and cook for 4 min until the onion softens.
3. Add the tomatoes, turmeric, coriander and chilli powder and cook for 4–5 min, until the tomatoes are soft and jammy.
4. Return the okra with the salt and amchur, and toss over medium heat for 2–3 min, uncovered. Sprinkle with garam masala and serve with roti and dal.

Tips

• Dry the okra completely before cutting, and add salt only at the end: water and salt are what make it slimy.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Hebbar's Kitchen