*Adapted from Tarla Dalal’s recipe
Sana’s blood type: 100% Bhindi.
The key to not ending up with slimy okra is not adding the salt until the very end, and making sure your okra is completely dry when it hits the pan.
Yield: 2-3 servings (about 3¼ cups)
Prep time: 15 minutes
Total time: 20 minutes
- 1 pound okra, about 4 cups stemmed and cut cross-sectionally into ½ inch pieces
- 2 tablespoons ghee
- ⅔ teaspoon cumin seeds (jeera)
- ⅔ teaspoon turmeric powder (haldi)
- ⅔ teaspoon coriander powder (dhania)
- ⅓ teaspoon chilli powder
- ~ 4 sprigs finely chopped cilantro (optional)
- salt to taste
- pinch of freshly ground black pepper
- pinch of asafoetida (hing)
Heat the ghee in a large non-stick pan on medium flame and add the cumin seeds and asafoetida. When the seeds crackle (this should be after about 2-3 minutes), add the turmeric, coriander 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.