This is a super quick, easy and an equally delicious curry of Okra & Tomatoes. It takes very little time to dish out and can be enjoyed as a side dish both with rice or chapattis. I just gave a tempering of cumin seeds and asafoetida and finished it off with the addition of coriander leaves for some added flavour.
- 300 gms. okra, cut into 1" thickness
- 2 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, sliced
- 2 green chilies, chopped
- 1 tsp. garlic, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tomato, sliced
- handful of coriander leaves, chopped
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the okra and saute for 2 minutes.
Now add all the dry spices, garlic, green chilies and onion. Cover and stir fry on a medium flame by stirring at intervals. Sprinkle some water if needed.
When the okra turns soft, add the tomato and continue to cook, covered for 2-3 minutes. Now add the coriander leaves (keep some to garnish) and toss well.
While serving, garnish with the remaining coriander leaves and relish as a side dish with rice or chapattis.