INGREDIENTS
- 500 g okra sliced into rounds
- 1 red onion diced
- 2 tomatoes diced
- 1 tbsp ginger finely minced
- 1 green chili minced
- 1-2 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp amchur powder (mango)
- 1/2 tsp turmeric
- 1/4 tsp red chili powder
- 2 tbsp vegetable oil or any neutral flavoured oil
- 2 tbsp water
- salt to taste
Garnish
- 1/2 tsp ginger julienned
- 2 tsp lemon juice
METHOD
- Wash and pat dry each okra with a paper towel. Trim the ends then slice into rounds. Set aside. Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the okra to the pan.
- Cook on medium heat for 10 minutes, then lower the heat and cook for an additional 5 minutes. Stir often. Okra is mostly cooked now and there should be very little sliminess left in the pan. Remove pan from heat. Set aside in a bowl.
- Cook on medium heat for 10 minutes, then lower the heat and cook for an additional 5 minutes. Stir often. Okra is mostly cooked now and there should be very little sliminess left in the pan. Remove pan from heat. Set aside in a bowl.
- Add coriander, turmeric, red chili powder, garam masala, amchur powder and salt. Mix well, adding a tablespoon of water, more if necessary, to prevent the spices from burning. Stir well.
- Add okra back to the pan an cook on low medium heat for 5 minutes.
- Plate and garnish with ginger and a squeeze of lemon juice. Serve immediately with rice or naan.
