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1 pound Okra (Bhindi) (cut into ½" slices)
1 tsp. White Split Lentils (Urad Dal)
½ tsp. Mustard Seeds (Rai)
½ tsp. Carom (Ajwain)
½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
½ tsp. Asafoetida (Heeng)
2 tsp. Cooking Oil
- Place the cut okra in a single layer on a microwave-safe plate and cook on'high' uncovered for 4 minutes. If necessary cook the okra in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.)
- Next, heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the masalas are well absorbed.
Note: If using okra from a cold storage, instead of microwaving the pieces,
Cook them for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above.
