Owsome Okra

Ladyfinger or Okra is a very popular vegetable, prepared using various recipes. Crispy fired with tangy-spicy masala, stuffed with gram flours and dry cooked, or even okra curry! Though, curry form doesn't go too well, as the slimy, sticky Okra messes up with the curry!!!

Any how, following recipe is a very simple and quick to make. All you need is a good, deep heavy based wok, and nice hot soft rotis to go with! I found some nice, clean, soft fresh Ladyfingers at a shopkeeper, so just couldn't wait to make them for dinner. Frankly speaking, I haven't met anyone yet, who actually hates Ladyfinger. Many kids who hate greens, leafy veggies, don't make any fuss while eating this. What's in this? Really, that crispy-crunchy sticks, who wouldn't want them!!!

I bought 1/2 kilos of Ladyfingers; A sure way to buy good, fresh firm Okra; while picking it, try breaking the pointed tip of the Ladyfinger. If it breaks cleaning making a snap sound, it's good, if the entire okra just bends, its soggy and probably not fresh.

Serves 2
500 grams Ladyfinger
1 large Onion
2-3 Green Chillies
7-8 Garlic Cloves
Cumin seeds
Salt
Turmeric
Red Chilly Powder
Dried Mango Powder, or Aamchur

1. Wash the Ladyfingers well, in running water and transfer them to a sieve to let the water drip. Pat dry each Ladyfinger well, carefully.

2. Chop the head of the Okra, and cut the body into 1/2" long pieces.

3. Cut the Chillies, lengthwise. Chop Onions and peel and bruise the Garlic.

4. Heat some oil in a deep pan/ Kadahi. Add Cumin seeds, let them crackle.

5. Then add Green Chillies and Garlic. Let them get burnt brown and the garlic vapour teases your olfactory sense. Then lower the heat and add Onions.

6. When the Onions are slight brown, add Salt, Turmeric and Red Chilly powder and fry some more.

7. Turn in the chopped up Okra, mix well and cover. Keep stirring every 5-7 minutes. Cook till Okra is soft.

Serve with the Tur Daal I publish yesterday!