Ingredients
250 grams lady finger (okra or bhindi)
2 tablespoon oil
1 medium onion, chopped or ⅓ cup chopped onion
1 inch ginger, chopped or 1 heaped teaspoon ginger
1 green chili – chopped or sliced
¼ teaspoon turmeric powder
½ teaspoon kashmiri red chili powder
1 teaspoon coriander powder (ground coriander)
½ teaspoon Garam Masala Powder
2 tablespoon chopped coriander leaves (cilantro leaves)
salt as required
Directions:
Lady Finger
Rinse okra or bhindi in water. Wipe them dry. There should be no trace of water or moisture as then the okra becomes slimy while cooking.
Chop in rounds. Keep aside.
Masala
In a shallow pan, heat 2 tbsp oil and add 1/3 cup chopped onion.
Over a low to medium flame, saute the onions till they turn translucent.
Add 1 tsp heaped chopped ginger and 1 green chili (chopped or sliced). Stir and saute for half a minute.
Reduce the flame and add 1/4 tsp turmeric powder, 1/2 tsp kashmiri red chili powder and 1 tsp coriander powder.
Mix the spice powders very well.
Then
Add the chopped okra.
Stir and mix very well with the rest of the masala.
Add salt as per taste.
Mix the salt very well with the okra.
Cover the pan with a lid and cook on a low flame. Do not add any water in the pan.
After every 3 to 4 minutes, stir again, so that the okra is uniformly cooked.
Cook till tender – about 14 to 15 minutes on a low flame.
Add 1/2 tsp garam masala powder. Mix very well. Switch off the flame.
Add 2 tbsp chopped coriander leaves. Mix again.
Serve hot or warm with phulkas or chapatis or paratha.
