Ingredients:
Okra, Lady Finger, Bhindi: 1 pound (cut in one inch long pieces)
Onion: 1 medium (thinly sliced)
Tomatoes: 2 medium (thinly sliced)
Garlic: 1 teaspoon (chopped)
Lemon: 1 (or 2 teaspoons lemon juice/extract)
Cooking Oil: 3 tablespoons
Black Cumin: 1/4 teaspoon
Salt, Pepper, Red Chill Powder: to taste
Serves 4
What to do with the ingredients?
Heat oil in a non stick pan and add okra. Squeeze about a teaspoon of lemon juice on top and cook on medium flame for about 10 minutes. Toss the okra in the pan from time to time. Do not use a spoon.
Lower flame and add sliced onions, tomatoes and garlic to the okra. Add salt and red chilli powder to taste. Cook on low flame for 20 minutes. Toss the ingredients in the pan every 5-6 minutes. Use a wooden spoon to turn and mix but do not mix too much.
Once the okra, onions and tomatoes are cooked add a pinch black pepper and cumin. Cover the pan for 3 minutes and extinguish flame.
Serve with mint chutney in yogurt and chappati.
