This is one of my favorite ways to eat okra. We always make this dish when making Pahari food. We usually cook using mustard oil but you can substitute with any oil of your choice.
This spicy, tangy recipe is right up my alley and it goes so well with all the deliciously gravied dishes that make Pahari food really divine.
½ lb of fresh okra, washed and stems removed
5 tbsp. mustard oil (any oil is ok)
½ tsp. hing (asafetida)
2 tsp. coriander powder
1 tsp. turmeric powder
½ tsp. red chili powder (or to taste)
- Heat the mustard oil to smoking point.
- Add 1 tsp. of the panchphorun seeds.
- Cook for 30 seconds till seeds pop.
- Add ½ tsp. hing.
- Add the coriander, turmeric and chili powder.
- Sauté well for a minute or two and add salt.
- Do not let the masala burn.
- Add the okra and mix well.
- Cover and cook for 20 minutes till the okra is well cooked and the masala is well mixed.
- Serve warmed.