Ingredients

• 250 g okra, rinsed, dried, de-based
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 inch ginger, crushed
• 3 cloves garlic, crushed
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1/2 tsp mango powder
• salt
• 1 tbsp oil, for the okra
• 1 tbsp oil, for the masala
• 1 tsp crushed fenugreek leaves (optional)

Method

• Heat the first oil on medium/low heat. Chop the okra into 1 inch pieces and sauté until completely cooked (soft with no crunchiness). Keep the okra aside.
• Heat the second oil and fry the onions and until translucent.
• Add the ginger, garlic and sauté for half a minute until the raw aroma is gone.
• Add the tomatoes and sauté until they are soft and mushy. If it becomes too dry, add 1/4 cup of water and continue to cook.
• Add the spice powders and sauté for a minute.
• Add the okra, methi, salt, and coat well with the masala, then cook for a few minutes and serve.

Part of #Recipes.

From Dassana Amit's Veg Recipes of India.