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.