INGREDIENTS
1 lb okra thinly sliced crosswise
1 medium-sized onion thinly sliced in half rings
2 roma tomatoes roughly diced
½ cup oil canola/vegetable/sunflower
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp red chili powder preferably Kashmiri
½ tsp turmeric powder
½ tsp cumin powder
¼ tsp garam masala powder for dusting
INSTRUCTIONS
Heat oil. Fry okra on medium heat till it stops being sticky, about 10 minutes. Remove from heat. Remove okra with a slotted spoon and drain on paper towel.
Reheat oil and add onion. Fry on medium-low heat till translucent and soft, about 7 minutes.
Add ginger and garlic paste, and fry 30 seconds – 1 minute.
Add ground spices (red chili, turmeric and cumin powder), and fry 30 seconds – 1 minute till aromatic. Add a splash of water to deglaze the pan if needed.
Add tomatoes and fry on high heat for about 5 minutes till they begin to soften and break down. Add salt.
Once the masala is ready, add fried okra and stir gently on medium-low heat till well-mixed, about 2-3 minutes.
Place in serving dish and dust with garam masala powder.
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