Ingredients

The following ingredients have 4 Servings
  • 1 lb Okra
  • 1 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Red chili powder
  • 1 tsp Dhania Jeera Powder / Coriander - cumin powder
  • 1/4 tsp Asafetida
  • to taste Salt
  • 2 tbsp Oil
  • few Curry leaves

Instruction

  • Wash the okras and drain them in a colander. It is important to wash the okras before we chop them. If we chop them first and then chop, the sliminess of the vegetable will increase.
  • Now chop it into small circles and keep aside.
  • In a non stick pan, heat the oil and once the oil heats up, add all the ingredients except the okra and salt. Let the seasoning fry for about a minute.
  • Now add the okra and salt and mix it well.
  • Cover the pan with an airtight lid and let it cook on medium high heat for about 3 to 4 mins. Do open the lid once in between and give it a stir. At
  • At no point add any water to the vegetable. The okras would cook in the steam produced by covering the pan. Adding water will increase the sliminess
  • Once the okras are cooked, leave the pan open and let it fry well. In about 5 - 7 more minutes the okra would have fried well and your curry is now ready. Do stir the curry once or twice in between cooking.
  • Serve it with rice and sambhar or rasam or in my style with curd rice.