Prep time: 15 minutes
Total time: 20 minutes
- 1 pound okra, about 4 cups stemmed and cut cross-sectionally into ½ inch pieces
- 1/2 cup finely chopped shallots
- 1/3 cup finely chopped green garlic (optional)
- 2 tablespoons ghee
- 1 tablespoon Nagauri Cumin seeds (jeera) - divided in half
- 1 teaspoon Pragati Turmeric powder (haldi)
- 1/2 tablespoon ground Nandini Coriander (dhania)
- 1 teaspoon Sannam Chilli Powder
- ~ 4 sprigs finely chopped cilantro (optional)
- salt to taste
- pinch of freshly ground Aranya Black Pepper
- pinch of asafoetida (hing)
- Grind half your cumin and all your coriander into a fine powder in a spice grinder. Set aside.
- Heat the ghee in a large non-stick pan on medium flame and add the shallots and green garlic. Cook until soft and lightly browned.
- Now add the cumin seeds and asafoetida. When the seeds crackle (this should be after about 2-3 minutes), add the turmeric, coriander-cumin powder, pepper and chilli powder and toast until fragrant (usually less than 30 seconds).
- Add in the chopped okra and cook for 5-6 minutes. Stir as little as possible. When cooked to your liking (I like my okra just done, with a little bit of crunch still left, cook for longer 2-3 minutes if you like a softer okra), turn off the flame and add salt to taste.
- Garnish with cilantro and serve atop khichdi (or plain rice) and a dollop of full fat yogurt.