Ingredients (Serves 4)
- 1 kg or about 2 lbs of Okra
- 1/2 tsp mustard
- 1/4 tsp asafoetida powder
- 1/4 tsp turmeric
- 3 tsp - dhana jeera powder(corriander-cumin powder)
- 1/2 tsp chilli powder
- cilantro to garnish
- salt to taste
Method
- Wash your okra under running water and then thoroughly dry the okra with a kitchen napkin or towel.
Note: Okra needs to be thoroughly dry before cutting - Cut off the both ends of the okra and and then slice into thin vertical strips.
- In a cooking pan, heat oil. When hot, add mustard seeds and let them crackle.
- Then add, asafoetida powder, dhana-jeera powder, turmeric powder, red chilli powder and salt to taste. Stir for half a minute. Your masala is now ready.
- Now add cut okra and and stir gently but thoroughly so that the masala and okra mixes properly.
- Put a lid on the vessel and let the vegetable cook under low-medium heat.
- Stir gently couple of times for about 30 seconds (Note: When taking off the lid to stir, let all the steam go out before stirring).
- Garnish with cilantro before serving.
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