We had a farewell party for our friends who were moving back to east coast. I knew they love okra, and decided that it was going to be one of the main courses. Okra is eaten in all parts of India, however the cooking style varies from dry and roasted to cooked in a gravy. This dish is how we make it at home (western part of India).It is best eaten with Indian roti, but if you do not want to go through the arduous task of making roti, you can warm up some whole-wheat pita bread or tortilla.

Everyone loved it a lot and hence I’m putting it up here for you to make and enjoy as well!

Preparation time: 25 mins

Serves: 2-3 people

Ingredients

• 1/2 cup chopped onions
• ~20 sticks of okra (1.5 cups) cut into circular pieces
• 1/4th tablespoon mustard seeds (optional)
• 1/2 cup bite sized potatoes (cubes)
• 2 tablespoon oil
• 1 tea spoon cumin seeds
• A pinch of asafoetida (optional)
• 1/4th tea spoon turmeric powder
• 1/2 tea spoon amchur powder / mango powder (you can substitute this with lemon juice)
• 2 tea spoon coriander powder (dhana powder)
• 1/2 tea spoon chilly powder
• Salt, as per taste
• 2-3 slices of green chilly (optional)
• 1 tablespoon finely chopped cilantro

Directions

1. In a heated pan, add the oil, mustard seeds(optional) and cumin seeds.
2. As soon as the seeds splutter, add the asafoetida, potatoes, onions and a pinch of salt.
3. Cover the pan with a lid and let it cook on a slow flame for 8-10 minutes, stirring occasionally until the potatoes are soft.
4. Add the turmeric powder, okra and salt. Mix it well and cover the lid to let it cook for another 10-15 minutes, stirring occasionally.
5. Once the okra is cooked well, add the coriander-cumin powder, chilly powder and amchur powder (or lemon juice).
6. Stir until the okra is not sticky.
7. Transfer to a serving dish and garnish it with the cilantro.
8. Enjoy with hot rotis!

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