Thursday, August 12, 2010


(Serves 3-4)


  • Okra: 500 grams
  • Oil: 2 tablespoons plus extra for frying
  • Onions: 2 large, sliced
  • Garlic: 4 cloves, chopped
  • Tomatoes: 2 medium, chopped
  • Green chillies: 2 chopped
  • Turmeric powder: ½ teaspoon
  • Chilli powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Chaat masala: 1 teaspoon
  • Mustard powder: ½ teaspoon
  • Salt: to taste
  • Lime: 1/2 juiced

Wash and dry the okras, cut both ends and then cut into two inch long slices. Sprinkle the okras with some salt and turmeric powder and fry in a skillet till tender. Remove from heat and drain excess oil on an absorbent paper.


Heat two tablespoons oil and add chopped garlic and green chillies. Stir and immediately add the sliced onions. Sauté till golden brown, then add turmeric powder, chilli powder, cumin powder and mustard powder. Add chopped tomatoes and cook till tender. Add the fried okras to the masala, adjust salt and sprinkle some chaat masala and lime juice. Serve hot with steamed rice and lentils. 

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