Okra Tomato Curry

          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. Sauté for a few seconds. Add the okra and sauté 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.