Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs Okra ~ Bhendi ~ Bendakaya ~ Ladies Finger
  • 3 - 4 tbsp Oil
  • 1 small Onion chopped
  • 4-8 Curry Leaves
  • 1 - 2 tbsp crushed Garlic
  • 4 Green Chilies cut vertically into two pieces as you prefer
  • ½ - ¾ tsp Chili Powder (adjust to taste)
  • 1 ½ tsp Salt (adjust to taste)
  • ½ tsp Turmeric Powder
  • ½ tsp Garlic & ½ tsp. Cumin crushed ((I did not use))
  • Cilantro to garnish

Instruction

  • Wash okra and leave it in a colander for 10 – 15 minutes or for few hours to dry.
  • If time is  a constraint, pat dry with paper towels.
  • Trim the edges and cut okra into ½” circles. 
  • Heat oil in a nonstick pan and sauté onions till translucent.
  • Add  curry leaves, green chilies and sauté until  curry leaves change color.
  • Add crushed garlic and sauté for another minute.
  • Next add spices; turmeric powder, chili powder, salt and mix well.
  • Add okra and stir until spices coat okra.
  • Cook on high heat for 3-5 minutes until okra is lightly roasted in oil.
  • Reduce the heat to medium to  medium high, and  cook stirring intermittently.
  • When  okra is no longer sticky, reduce the flame to low and cook until okra is fully cooked.  
  • Garnish with cilantro and serve it with steaming rice or roti.