Ingredients
1 kg bhindi tops and tails cut off and diced into 1" pieces
1 tsp cumin seeds
1 onion finely chopped
3 cloves garlic finely chopped
1 1/2 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp turmeric powder
salt as per taste
2 tbsp grated coconut
coriander leaves
Method
Heat oil in a non stick frying pan.
Add cut bhindi into it and roast in oil. Remove the roasted bhindi and keep aside.
In the same pan add oil , add cumin seeds. Let it splutter.
Add onions saute it . Add garlic fry till brown.
Add chilli , coriander, turmeric powders and salt.
Now add the roasted bhindi and mix well.
Cover with a lid and cook on low flame for 10 mins.
Keep stirring occasionally .
Add grated coconut and coriander leaves.
Notes
If you have an option to pick your okra, select the tender ones. You can test by breaking a small portion of the tail by hand. If it breaks easily that means Okra is good and will cook easily.
To avoid the secretion of slimy substance from okra during the cooking process , wash and completely dry the okra before cutting and cooking it. While cutting sometimes there may be a build up of slimy substance on the knife. In this case wipe it off before resuming cutting the remaining okra.
Okra requires slightly more oil than any other veggie, so adjust oil accordinlgy.
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