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1. Wash the okra and dry it very well. Trim the tops and slice the okra into bite-size rounds. Thinly slice the onion, dice the tomato, mince the ginger and garlic, and finely chop the green chili.
1 lb Okra,
2 piece Onion,
2 piece Tomato,
1 tbsp Ginger,
4 clove Garlic,
1 piece Green chili
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2. Heat part of the neutral oil in a wide skillet over medium-high heat. Add the okra and cook, stirring occasionally, until lightly browned, less slimy, and just tender, about 8 to 10 minutes. Transfer to a plate.
1 lb Okra,
1.5 tbsp Neutral oil
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3. Reduce to medium heat and add the remaining neutral oil. Add the cumin seeds and let them sizzle for a few seconds. Add the onion and salt, then cook until deep golden brown, about 15 to 18 minutes.
2 piece Onion,
1.5 tbsp Neutral oil,
1 tsp Cumin seeds,
1.2 tsp Salt
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4. Add the ginger, garlic, and green chili and cook until fragrant and the raw smell disappears, about 1 minute. Stir in the turmeric, ground coriander, ground cumin, and red chili powder and cook for 30 seconds.
1 tbsp Ginger,
4 clove Garlic,
1 piece Green chili,
0.5 tsp Turmeric,
2 tsp Ground coriander,
1 tsp Ground cumin,
0.5 tsp Red chili powder
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5. Add the tomato and cook, stirring often, until softened and the oil begins to separate from the masala, about 5 to 7 minutes.
2 piece Tomato
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6. Return the okra to the skillet and fold it into the masala. Cook for 3 to 5 minutes so the flavors meld and the okra becomes fully tender. Sprinkle in the garam masala, add the lemon juice, and toss well.
1 lb Okra,
0.5 tsp Garam masala,
1 tbsp Lemon juice
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7. Taste and adjust with the remaining salt if needed. Garnish with fresh cilantro and serve hot.
1.2 tsp Salt,
2 tbsp Fresh cilantro
By james