INGREDIENTS:
· 1/4 kg Okra (aka lady fingers) wash, dry, trim the ends and cut into 1" pieces or julienne slices
· 1/2 cup of frozen peas (optional)
· 1 and 1/2 tbsp Olive oil / Ghee / Butter
· 1 tbsp Ginger
· 3 cloves Garlic
· 1/2tsp mustard seeds
· 1/2tsp cumin seeds
· 1/2tsp turmeric powder
· 1/2 tsp red chilli powder
· 1/2 cumin powder
· 1 tbsp garam masala powder
· 1 medium size onion chopped.
· 3 medium size plum tomatoes chopped or 1/3 tin of chopped tomato.
· 1/2 tbsp salt
· 3 tbsp coriander for garnish
METHOD:
1. Heat 3 tbsp olive oil or Ghee in a deep cooking pot. When hot, add the okra/bhindi and sauté uncovered on low to medium flame for 8 minutes. Remove from the pot and keep aside.
2. In the same pot, add the remaining oil. Once hot, add cumin and mustard seeds and allow them to pop (approximately 1 minutes).
3. Add chopped onions, ginger, garlic green chilli and cook for 3/5 minutes until golden brown.
4. Add a little more oil into centre of the pan and add all dry spices, turmeric, cumin and garam masala powders salt. Stir and cook for 1 minute.
5. Add chopped tomatoes and cook for 6-7 minutes on low to medium flame with the lid on.
6. Add the okra and mix well. Cook uncovered for 10 minutes.
7. Turn off heat. Add salt to taste.
8. Transfer into a serving bowl and garnish with fresh coriander leaves.
Serve warm with rice or chapati or garlic naan bread, for a cream cool taste add a spoon of natural plain yogurt on top before serving.
Tips: Also ensure that you wash the okra and pat dry with no trace of moisture before you chop them. DO Not wash after chopping them, they will become sticky.
