Okra, a versatile veggie can be prepared in many ways. The cooking technique and the ingredients differ from one region to the other. Here is a version of mine which is a super easy stir fry prepared with peanuts and coriander leaves. It is best enjoyed as a side dish with chapattis or with rice.
- 1/2 kg. bhindi (okra), cut into 1" pieces
- 2-3 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida (hing)
- 1 onion, chopped
- 3-4 garlic, chopped
- 1" ginger, chopped
- 2-3 green chilies, chopped
- 1-2 sprigs curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder / flakes
- 1 tsp. roasted coriander powder
- 2 tbsp. peanut, coarsely ground
- 2 tsp. coriander leaves, chopped
- 1-2 fresh red / green chilies, chopped (opt)
Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida followed by the chopped okra. Saute for a minute on high flame.
Now add the onion, ginger, garlic, curry leaves, green chilies, salt and turmeric powder. Cook, covered on a low flame till soft.
When half done, add the red chili powder and coriander powder and continue to cook. Stir at intervals and sprinkle little water if it sticks to the bottom of the pan.
When done, add the powdered peanuts and coriander leaves. Mix well and switch off the flame. Keep it covered for 4-5 minutes. Serve, garnished with the chopped fresh chilies.