Simple Okra Fry

The first thing I did was to cut the okra into mini bite sized pieces for the kids to devour them easily. To serve about three properly we need around four or even five small cups of cut up okra. Now starting the cooking process, we need to add some white oil about two tablespoons and a half to the warm pan and let it get evenly warmed up. Now to this, we tip in our condiments one by one.

The ingredients used are simple, some nigella seeds about a little more than half of a teaspoon, the same size or amount for fenugreek seeds, one teaspoon of turmeric, about half teaspoon of red chili powder the variety that does not have spice in it and a little salt too. As the mixture cooks up evenly and releases its own distinctive aroma from the spices cooked thoroughly lends flavorful taste to this dish. Quickly add in the cut-up okra pieces and fry them all too well for a minute and then close the lid.

Let it cook it for a few minutes. Meanwhile get a small portion of an onion and then cut into bite sized pieces about a half of a small tomato, some coriander leaves chopped up roughly for this we need about one sprig approximately. Leave them all on the side. Once the okra is mildly cooked through tip in the ingredients except for coriander leaves and fry them all well for about fifty to fifty-five seconds a little less than a minute and leave them a little half done. The cut-up onions and tomatoes will always be a little less mushy in this dish. Do not overcook them and leave them a little undone, this to be tipped almost toward the end. Stir it all up and close the lid once more to cook it all up thoroughly for seven to eight minutes. Let it be cooked enough and there is no need for water in this for it is a simple fry.

Once the lid is opened sprinkle the cut-up coriander leaves and little garam masala from the top. Always remember to spend on a good quality garam masala from the store that has not expired. Well additionally, I sprinkle a little extra salt from the top if it feels less. Turn off the flame and serve it with hot rotis, chapatis or rice with a dollop of ghee and raita on the side.