Okra as a side dish is very easy to prepare and takes hardly any time to prepare this delicious and simple dish. I added some boiled chickpeas to make it more wholesome. It can be had with chapattis, parathas or curd-rice / sambar-rice / dal-chawal.
To add some zing and to make it spicy, I went ahead and experimented by adding the flavourful Andhra spice - Nalla Karam Powder or podi. In the absence of it, substitute with some sambar powder.
- 1/2 kg. okra, chopped into 1/2" thick roundels
- 1/2 cup kabuli chana (white chickpeas), boiled
- 2-3 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal (split back gram)
- 1 onion, chopped
- 3-4 garlic, chopped
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. Nalla karam powder / sambar powder
- sliced onion to garnish (opt)
Heat oil in a non-stick pan and temper with the mustard seeds. Allow it to splutter and then add the urad dal. Saute till it changes colour.
Now add the okra, onion, garlic, curry leaves, salt, chili powder and turmeric powder. Saute on a low flame till it turns soft and gets cooked.
Add the boiled chickpeas and the nalla karam powder and give it a mix. Serve as a side dish with either rice or chapattis.