Okra (Bhindi) Fry - Rosy aunty

Recipe by Rosy Pinto




Ingredients:
1/2 kg okra
5 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida/ hing
2 medium onions (finely chopped)
2 tsp ginger garlic paste
3 medium tomatoes (finely chopped)
3/4 tsp turmeric powder
1 1/2 tsp kashmiri chilli powder
1/2 tsp red chilli powder
1 1/2 tsp coriander powder
1/2 tsp cumin or aniseed powder
1 tsp garam masala powder
1 tsp mango powder
2 tsp roasted and crushed kasoori methi
salt to taste
1/2 tsp sugar (optional)
2 to 3 tbsp chopped coriander leaves

Steps:

1. Rinse okra well in water and drain using a colander or strainer. Spread on a plate and allow to dry under the fan or wipe dry with a clean kitchen towel or a tissue. 
2. Chop off both the ends and cut them 1/2 to 1" pieces and set aside. While chopping, use a kitchen tissue to wipe off the slime from the knife.
   
   
3. 
   Heat 3 tbsp of oil in a kadai/wok and add chopped okra.
4. Coat well with oil, spread them and fry on a medium low heat. Stir occasionally and fry until okra turns light golden brown and cooked well from all the sides. Transfer to a plate and keep aside. 
   
   
5. Add 1 to 2 tbsp oil into the same kadai.
6. Splutter cumin and add hing. Saute till it turns aromatic. 
7. Add chopped onions and saute until translucent. 
8. Add ginger garlic paste, saute until the raw aroma fades away.
9. 
   Add chopped tomatoes, salt and cook on medium-low heat till tomatoes are cooked well and soft.
10. Add all the spice powders and saute on low flame till the mixture leaves the sides of the pan.
11. Add fried okra and mix gently, cover and simmer for 2 to 3 minutes. 
12. Add crushed kasoori methi, mix and switch off the flame. 
13. Garnish with chopped coriander leaves.
14. ENJOY!