- 1 pound (1/2 kg) okra (small)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup oil
- 3/4 teaspoon paprika
- 1 teaspoon amchoor (dried mango) powder (or substitute fresh lemon juice)
- 1/2 teaspoon turmeric
- salt and freshly ground pepper to taste
- 1 teaspoon garam masala
- 2 tablespoons chopped coriander leaves for garnish
1. Wash okra under running water and slice off the ends.
Cut each in half. Set aside.
Prepare onions and tomatoes. Set aside.
2. In a wok or heavy skillet heat the oil and sauté onions until
3. Add all spices except the garam masala and stir-fry 2 minutes.
Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry 2 minutes.
Cover and steam over medium heat until tender, about 12-15 minutes.
4. Spoon the okra onto a warm serving plate and sprinkle with the garam
Garnish with the coriander and serve while hot.
The bhoona technique means that the mixture is cooked over medium-high heat,
with constant stirring to avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created
as the dish becomes liquified again.
Serves 4-6 people.