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1. Wash the okra, dry it completely, trim the ends, and slice it into bite-size rounds. Thinly slice the onion, chop the tomato, slit the green chili, and finely chop the ginger and garlic.
500 g Okra,
2 piece Onion,
2 piece Tomato,
2 piece Green chili,
1 tbsp Ginger,
4 clove Garlic
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2. Heat the oil in a wide skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3 tbsp Oil,
1 tsp Cumin seeds
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3. Add the okra and cook, stirring occasionally, until the slime reduces and the okra is tender with a few lightly crisp edges, about 10 to 12 minutes. Transfer the okra to a plate.
500 g Okra
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4. In the same skillet, add the onion and cook over medium heat until deep golden brown, about 12 to 15 minutes. Add the green chili, ginger, and garlic, and cook until the raw smell disappears, about 1 minute.
2 piece Onion,
2 piece Green chili,
1 tbsp Ginger,
4 clove Garlic
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5. Add the turmeric, coriander powder, red chili powder, and tomato. Cook, stirring often, until the tomato breaks down and the masala looks glossy and the oil begins to separate, about 5 to 7 minutes.
2 piece Tomato,
0.5 tsp Turmeric,
2 tsp Coriander powder,
0.5 tsp Red chili powder
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6. Return the okra to the skillet. Add the salt, amchur, and garam masala, then toss well and cook for 2 to 3 minutes so the okra is coated and dry. Serve hot with roti.
500 g Okra,
1 tsp Amchur,
0.5 tsp Garam masala,
1.2 tsp Salt
By james