INGREDIENTS
PROCEDURE
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- About 40 tender okras
- 4 tbs oil
- 1 tsp salt
- 1 tsp Meethi (Fenugreek Seeds)
- 1 tsp turmeric
- 1/4 tsp asafoetida
- 1 tsp chilly powder (or less if you don’t like hot food)
- 2 tsp ground dhana jeeru ( a mixture of coriander and cumin ground into a powder)
- 2 teaspoons lemon juice (optional)
PROCEDURE
- Wash the okras in cold water and dry each and every okra individually using a kitchen towel.
- Cut the top and tail of each okra and discard it. Cut the rest of the okra into small round pieces.
- Your hands and the knife will get sticky so keep kitchen paper handy to wipe your hands and the knife. Once you finish chopping all the okra – rub some salt in your hands and wash them to stop them feeling sticky.
- Heat the oil in a small saucepan, add asafoetida and immediately add chopped okras and stir.
- Allow the okra to cook on a low heat for 10-15 minutes and check and cook until the okra feels soft and cooked. Do not allow any water to fall in the curry.
- Add the salt, turmeric, chilly powder to the okra and mix well and allow it to cook properly.
- Add dhana jeeru ( a mixture of coriander and cumin ground into a powder) and stir it.
- Curry cooked on slow heat over 20-30 minutes tasted a lot better than one cooked in 2-3 minutes zapped in the microwave. The okras get cooked and reduced and makes just enough curry for two people. You can add a dash of lemon juice to the curry. Eat the curry hot with chappatis/roti.
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