Ingredients
Method
Prep
- Rinse the okra. Once rinsed wipe the okra with a kitchen towel. The okra needs to be completely dry. You can let them dry in a plate naturally as well.
- Cut the edges off. Then chop each okra into 2 pieces. Make a inch to 2 inch slit in each okra.
- Slice the onion into long 1/2 inch thick slices.
Cook
- Heat oil in a wok on medium-high heat. When the oil is hot add cumin seeds.
- When the cumin seeds splutter add onions. Sauté until golden. Stir occasionally.
- Then add ground turmeric, ground cumin, ground coriander, salt, and Kashmiri chili powder. Stir well. Sauté the spices for a few minutes.
- Then add the okra and stir well.
- Cover the wok with a lid. Reduce the heat to low. Let the okra cook on low-heat for 10 to 12 minutes. Keep stirring occasionally. Then add dry mango powder and let the okra cook for about 6 to 7 minutes uncovered. Transfer to a serving bowl.
- Serve hot with naan, roti, or steamed rice.