When I crave okra, this is my go-to recipe. Serve with warm rice and roti or paratha.
2 1/2 T. oil
2 cups okra, chopped into rounds
1 teaspoon cumin seeds
1 shallot, chopped finely
1 inch piece of ginger, minced
1 green chili, chopped finely
2 medium tomatoes, cut into small cubes
1 1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon amchur powder (dried mango powder), or 1 teaspoon lemon/lime juice
1/4 teaspoon red chili powder (to taste)
3/4 teaspoon salt
Wash and dry okra. Cut off ends and cut into rounds.
Heat 1 T. oil in a medium sized pan. Add okra and cook on medium heat for about 10-15 minutes or until the okra looks browned and the "slime" is gone. Remove from pan.
Add the remaining 1 1/2 T. oil to the same pan and add cumin seeds until they sizzle.
Add chopped shallot and cook for 2-3 minutes until soft, then add ginger and green chili and cook for 1 more minute.
Add chopped tomatoes and cook for another 4 minutes until the tomatoes are soft.
Add the rest of the spices - coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well into the masala. Add 1 T. water so the spices do not burn. Stir to combine.
Add cooked okra to the masala and cook on low for 5 more minutes.
Sprinkle with garam masala and serve warm.
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