Okra is one of my all-time favorite vegetables. I just love the color, texture and taste of this versatile vegetable.
Okra, also called ladyfinger, is cooked around the world in different cuisines. It can be fried crispy, sautéed, added to soups, pickled or cooked in this appetizing Pakistani dish.
It's best to use fresh okra that is thin and small. Long, hard okra is tough and fibrous. You must wash the okra before cutting or you will end up with a sticky mess on your hands.
Please make this simple, delicious dish and enjoy it with rice, chapati or on it's own.
1 kg/2lbs fresh okra, cut into small pieces
1 large onion, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon salt or to taste
1/2 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 green chili, chopped
1 medium tomato, chopped
A handful of fresh coriander, chopped
In a large frypan heat oil and sauté onions on low heat until light brown.
Add turmeric powder, salt, red chili powder, coriander powder, cumin powder, green chili, tomatoes and fresh coriander.
Fry on medium heat until tomatoes are soft.
If mixture sticks to pan, add 1/4 cup water and mix.
Add okra and cook on low heat until okra is tender but not falling apart.
Tips and Bits
You can boil some cubed potatoes and add to the okra right at the end.
Roast and grind coriander and cumin seeds to a powder. Store in airtight container.
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