A popular dish from the North of India and one of my favorite way to cook up Okra. It goes perfect with rice or any Indian flat bread.
You Need –
- Okra / Bhindi – 18 nos
- Onion – 1, thinly sliced
- Ginger – Minced, 2 teaspoons
- Garlic – 2 large cloves, minced
- Tomato – 1 medium, puréed
- Yogurt – 1 tablespoon
- Cumin seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Cumin powder – ¼ teaspoon
- Chili powder- 1 teaspoon
- Garam masala powder – ½ tsp
- Salt to taste
- Oil – as required
- Fresh coriander leaves
How to –
Wash the Okra and dry them well with a clean kitchen towel. Trim the ends off and cut them into half. Now slit length wise.
Heat a pan with about 2-3 teaspoons of cooking oil and saute the Okras for about 8 minutes or till they are just about done. Remove into plate and set aside.
In the same pan add about a teaspoon of oil or as required, Once the oil is heated through add the cumin seeds and allow to crackle. Now tip the minced ginger and garlic; sauté for a couple of seconds. Add the onions and cook till translucent. Add the tomato puree and cook for about a minute.
Add the turmeric, coriander, chilli, cumin powders and cook till the oil starts to separate. At this point you may add a tablespoon or 2 of water if the mixture is too dry. Reduce the heat to low and add the yogurt and stir well. Now increase the heat to medium-high and add the cooked okra. Stir-fry for about 2 minutes and till everything is well combined. Add the garam masala and mix.
Turn off the heat and serve warm with steamed rice or any Indian flat bread.