Preparation
Step 1: Prepare the spice mixture
Place the sunflower oil in a large frying pan, let it heat up and add the cumin seeds. Let it simmer for a while on low heat.
Meanwhile, chop the green chili pepper.
Add the green chili pepper and curry leaves to the pan.
Chop the onion and add it to the mixture.
Finely chop the garlic and add it too.
You can add a little asafoetida if necessary, but if you don't have that (like us) that's no problem.
Step 2: Prepare the okra
Wash the okra carefully (otherwise it will be a bit slimy).
Pat the okra dry with paper towels.
Chop them into rounds (remove the head and tail before chopping).
Add the okra to the pan and turn the heat up to high. Spread the okra well so that it does not overlap.
Add extra sunflower oil if necessary.
Finely chop the tomato and add it.
Finally, add the chili powder, turmeric and a pinch of salt.
Ingredients
For 6 people:
250 grams of okra (ladies fingers): available at a grocery store, frozen or fresh
1 tomato
1 small onion
2 cloves of garlic
2 tsp whole cumin seeds
3 curry leaves
1 tsp safoetida (optional, because it is difficult to obtain)
1 green chili pepper
0.5 tsp chili powder
0.5 tsp turmeric (turmeric)
3 tbsp sunflower oil
Salt to taste
Want to get in the mood? Here a music suggestion!
Achchese bhojon kijie! ('Enjoy your meal!')
