2.5 cup Okra, chopped
1 onion, finely chopped
1 cup fresh Fenugreek, finely chopped OR 6 tbsp dry Fenugreek leaves
1/2 tomato, finely chopped
3-4 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A pinch of asafetida
1/2 tsp turmeric
1/2 tsp red chili powder
1 tbsp coriander powder OR seeds
1 tsp cumin powder
1/2 tsp amchoor/dry mango powder OR 1/4 tsp lemon juice
Salt to taste
- Heat oil. Add mustard seeds, reduce the flame and add cumin seeds. Add asafetida. Add onions and sauté.
- Once the onions are cooked, add fenugreek leaves, salt to taste and cook.
- Add half the turmeric powder and okra and sauté. Cook the okra uncovered initially on high flame and then cover on low flame. The trick is to cook the okra perfectly without letting it’s color change.
- When the okra is half cooked, add the tomatoes and cook.
- Cook the okra till it’s almost done, now add amchoor, coriander, red chili, cumin powder and remaining turmeric powder. Cook for 2 more minutes and then turn off the flame.
