Tender okra sautéed with fragrant spices and onions, a simple yet soulful celebration of everyday flavors.
500g fresh okra (bhindi), washed and thoroughly dried
2 medium onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp red chili powder (adjust to taste)
1 tsp amchur (dry mango powder)
1/2 tsp garam masala
3 tbsp oil (mustard or vegetable oil)
Salt to taste
Fresh coriander leaves, chopped for garnish
1 tbsp lemon juice (optional)
Prepare the okra: Pat the okra completely dry with a kitchen towel. Trim the ends and slice into 1/2-inch pieces. Ensuring they are dry is crucial to prevent sliminess.
Sauté okra: Heat 2 tablespoons of oil in a large skillet or kadai over medium heat. Add the okra and sauté, stirring occasionally, for 15-20 minutes until tender and lightly browned. Remove from the pan and set aside.
Temper spices: In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown.
Add aromatics: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they turn soft and mushy.
Spice it up: Add turmeric powder, coriander powder, red chili powder, and salt. Cook the masala for 2-3 minutes until the oil begins to separate from the sides.
Combine: Add the sautéed okra back to the pan. Sprinkle amchur powder and garam masala. Mix gently until the okra is evenly coated with the masala. Cook for another 3-4 minutes on low heat.
Finish and serve: Garnish with fresh coriander leaves and a squeeze of lemon juice if desired. Serve hot with roti or paratha.
Spice Level:
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