Today, we are making a relatively simple but flavour-packed recipe. Here's what you need -
Ingredients
500 gms okra
1 green chilies, slit. Extract the seeds from one chili. If you like pungent, keep the seeds.
3 small red onions/ 1 big red onions peeled and diced
4 cloves garlic chopped roughly
1 teaspoon cumin seeds
1/4 teaspoon asafoetida powder
2 big tomatoes chopped in blocks
Salt to taste
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
6 tablespoons chopped coriander leaves
1 teaspoon garam masala ( if it's got chili powder in it, add only 1/2 tablespoon)
1/4 teaspoon aamchur powder/raw mango powder available at Indian stores. You can substitute it with 1/4 teaspoon tamarind pulp dissolved in 2 tablespoons water.
2 tablespoons peanut/olive oil
Sliced lime
Method
Wash the okra well. I do it individually and then wipe them clean. Okra should be dry before you begin to chop them otherwise they gets slimy.
Once dry, chop them into thick pieces.
In a big wok, add the oil.
Once hot, add the cumin seeds, red onions and green chilies.
Stir fry for 5 minutes.
Add the asafoetida and the garlic.
Fry well.
Add the tomato blocks, coriander powder and turmeric powder.
Stir fry for about 10 minutes.
Next add the chopped okra and stir fry.
You will notice, the okra will start getting slimy. That's okay. The stickiness will settle down once we are done cooking.
Next add the aamchur powder/tamarind pulp and garam masala.
Add 2 tablespoons of chopped coriander leaves.
Mix them in well.
Take off the cover after ten minutes and add the salt.
Mix well.
Garnish with coriander leaves. Squeeze some lime juice.
Take off heat and keep covered for 5 minutes.
After 5 minutes, serve with rotis/phulkas and yoghurt or raita.
Enjoy!
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