Level of difficulty: Easy
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6
Sorry for being offline for so long! I thought I will kickstart my comeback with this delicious sabzi taught to me by my niece :) Many people do not like the sticky texture of okra/ladyfinger but if cooked correctly, this curry will not be sticky :) Yummy with piping hot rice or fresh chapatis!
Ingredients
Thinly sliced okra/ladyfinger-1 kg
Oil - 5 tbsp
Cumin whole - 1 tbsp
Asefotida - a pinch
Turmeric powder - 1/2 tsp
Chickpea flour- 4 tbsp
Red chili powder - 1 tsp (add to taste)
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Amchur (dry mango) powder - 1/2 tbsp (optional)
Chopped coriander- a few sprigs
Salt to taste
Procedure
1. The first thing to ensure is that the okra is absolutely dry. Wipe them with a tea towel to remove all moisture.Then thinly slice them and keep aside.
2. Take a wide non-stick pan (wider surface area for the okra to fry and lose moisture).
3. Keep the gas on medium- high heat and add the oil. When hot, add the whole cumin, turmeric, and asefotida (hing). Then add the okra.
4. The key is to let the okra fry in this heat with minimal turning. Stir it every so often with a flat spatula gently so it doesn't break up.
5. Let the okra brown nicely - I like this slightly burnt taste :) Oh, and please don't cover/put the lid while cooking!
6. When most of the okra is brown, add the other powders and stir gently.
7. Let the curry/sabzi cook for a few minutes till the chickpea flour is cooked (doesn't look opaque).
8. Sprinkle salt and chopped coriander. Even at this stage don't put the lid on or it can go soggy.
9. Best eaten either with some hot rice or warm chapatis/phulkas!
