This tangy dish tastes great with hot Chapatis.
Ingredients:
1 tbsp ghee
500 gms okra, cut the tops
1 onion, chopped finely
1 tomato, chopped into small cubes
pinch of asafoedita
1/2 tsp whole cumin
1/2 tsp mustard seeds
2 green chillies, slit
1 tbsp curry leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
3-4 tbsp yogurt, lightly beaten
1 tsp gram flour, sifted
Salt and pepper for seasoning
Method:
1. Heat ghee in a deep saucepan, add mustard seeds, cumin and asafoedita, once it starts to splutter add curry leaves and chillies, fry for few minutes.
2. Add the onions and cook until lightly golden brown. Add the spices and stir well.
3. Add the okra and stir till well coated with the spice mix. Cook for few minutes before adding tomatoes.
4. Mix together the yogurt and gram flour, beat lightly and then add to the okra. Stir quickly. Add little water if gravy is required. Season with salt and pepper. Cook until okra is tender. Serve hot.
Ingredients:
1 tbsp ghee
500 gms okra, cut the tops
1 onion, chopped finely
1 tomato, chopped into small cubes
pinch of asafoedita
1/2 tsp whole cumin
1/2 tsp mustard seeds
2 green chillies, slit
1 tbsp curry leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
3-4 tbsp yogurt, lightly beaten
1 tsp gram flour, sifted
Salt and pepper for seasoning
Method:
1. Heat ghee in a deep saucepan, add mustard seeds, cumin and asafoedita, once it starts to splutter add curry leaves and chillies, fry for few minutes.
2. Add the onions and cook until lightly golden brown. Add the spices and stir well.
3. Add the okra and stir till well coated with the spice mix. Cook for few minutes before adding tomatoes.
4. Mix together the yogurt and gram flour, beat lightly and then add to the okra. Stir quickly. Add little water if gravy is required. Season with salt and pepper. Cook until okra is tender. Serve hot.
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