Thursday, 15 December 2011
* 1/2 lb okra (bhindi)
* 1 1/2 tablespoons oil
* Pinch of asafetida (hing)
* 1/2 teaspoon cumin seeds (jeera)
* 1 tablespoon coriander powder (dhania)
* 1/2 teaspoon cayenne (adjust to taste)
* 1/2 teaspoon turmeric (haldi)
* 1/2 teaspoon salt (adjust to taste)
* 1/2 teaspoon mango powder (amchoor)
* 1 tablespoon gram flour (besan) (optional)
* 2 tablespoons finely chopped yellow bell pepper
* 2 tablespoons finely chopped red bell pepper
* Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
* Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
* Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
* Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.
* Stir for a minute and reduce the heat to medium.
* Cover the okra for two to three minutes.
* Remove the cover and add the coriander powder, red cayenne pepper and turmeric.
* Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.