Ingredients:

• 500 g – Fresh long Okra
• 1 – onion, sliced thinly
• 2 – green chillies, slit lengthwise
• 1 inch piece – ginger, grated
• 1 stalk – Curry leaves
• 1/2 tsp – cornflour
• 1/2 tsp – Amchoor (dry Mango powder)
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed (dhania) powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – cumin & Mustard Seeds mixed
• 2-3 pinches – Asafoetida
• salt to taste
• oil to deep fry and saute

Method:

1. Snip off stems of okra. Cut into half lengthwise.
2. Sprinkle a little salt and cornflour over them.
3. Toss and keep aside.
4. Heat oil and deep fry the okra till crisp and done.
5. Drain on absorbent paper to soak extra oil.
6. Heat a little oil, add cumin/mustard seeds.
7. Once they splutter, add asafoetida, curry leaves and ginger.
8. Add onions and stir fry till crisp and brown.
9. Add green chillies, fried bhindi and take off from fire.
10. Add all other masala powders, salt and toss very well.
11. Serve hot and crisp with puries, rice or with warmed garlic bread.

Recipe courtesy of Saroj Kering