Ingredients:

• 250 g – fresh Bhindi
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seed powder
• 1/2 tsp – Cumin seeds powder
• 1/4 tsp – Turmeric powder
• 2 to 3 – pinches Asafoetida
• 1/4 tsp each – Cumin seeds
• 2 small pieces – Tamarind
• 2 tbsp – oil
• 1 tbsp – coriander leaves, finely chopped
• salt to taste

Method:

1. Snip off the stems and tips of the okra. Chop into 1/4-inch thick round pieces.
2. Heat oil in a non-stick pan. Add seeds and asafoetida and allow to splutter.
3. Add bhindi, tamarind and turmeric powder. Stir fry till done.
4. Add all masala powders and salt and stir.
5. Let it cook for 2-3 minutes.
6. Take off fire, pour into a serving dish and garnish with coriander leaves.
7. Serve hot with puris, chappathis, or rice.

Recipe courtesy of Saroj Kering