Ingredients:

• 1/2 kg – chopped Okra (take off the ends, cut them once lengthwise and then into 1/2 inch slices width wise)
• 2 – medium Yams – peeled and diced to 1/2 inch pieces
• 1 – medium Onion – chopped
• 2 tbsp – Olive oil
• 1 inch stick Cinnamon
• 2-3 – Cardamoms
• 1-2 – dry Red Chillies
• 3 – sprigs Curry leaves
• 1 tsp – pepper powder
• 1 tsp – cumin powder
• 2 tbsp – coriander powder
• 1/2 tsp – Mango powder
• 1/2 tsp – Garlic powder or 3 Cloves of Garlic, minced
• 1/2 tsp – Garam Masala
• Peppercorns in a pepper-mill
• Salt to taste

Method:

1. Dry roast the okra until you can’t see any slime. Set aside.
2. In the same pan, heat the oil and fry onions to light brown.
3. Add the whole spices – red chillies, cardamom and cinnamon, and some fresh ground pepper and fry well.
4. Add the powder spices and fry well (add little water if its burning at the bottom).
5. Add the yams and stir cook for 30 secs, add 1/4 cup water, cover and cook on medium-flame till done (not too soft).
6. Open-cook on medium heat to dry it out completely.
7. Add the okra, curry leaves and top off with some freshly crushed peppercorns.
8. Serve with rotis/naans or some dal-rice.

Recipe courtesy of Mearl Fernandes