Ingredients
- 4 oz okra
- Oil for frying
- ½ cup sliced red onions
- 3 – 4 garlic cloves sliced into 2 or 3 pieces
- ¼ teaspoon mustard seeds
- 1/8 teaspoon fenugreek seeds
- 1 tablespoon canola oil
- 2 tomatoes quartered
- 1 ½ – 2 cups water
- ¼ cup milk or coconut milk
- 1 teaspoon chili powder
- ¼ teaspoon coriander
- ¼ teaspoon cumin powder
- 1 strand curry leaves
Method
- The okras should be young, small and firm
- Wash okra and pat dry completely with a paper towel
- Once dry, add oil to a frying pan and shallow fry until okra start turning light brown
- Drain on paper towel
- In a saucepan add 1 tablespoon oil and add mustard seeds
- Once the mustard seeds start splattering, add onion, garlic and fry until onion is transparent
- Add fenugreek seeds and fry for another minute
- Add fried okra, quartered tomatoes, water, chili powder, cumin powder and coriander powder to the saucepan and bring to a boil
- **If using coconut milk, add it and reduce flame to medium and boil for about 10 – 15 minutes.
- Add curry leaves and cook for another minute or two
- Serve warm with pittu
** if using normal milk, after boiling for 10 -15 minutes add milk with curry leaves and cook for another minute or 2
Yields: 2 – 3 servings as side dish
