PREPARATION

1. Wash and completely dry 400 grams okras. Cut them into 2 or three pieces each.

2. Heat 2 tablespoons oil in a pan, add the okras, mix gently and cook on medium heat for 5 - 7 minutes.

3. Remove from heat. Keep aside.

4. Heat 2 tablespoons oil in a another pan, add 1/2 teaspoon cumin, 1 teaspoon mustard seeds, 2 teaspoons fennel seeds, 1/2 teaspoon fenugreek

seeds, 1/2 teaspoon nigella seeds, 1/4 teaspoon asafoetida and saute for 2 - 3 minutes.

5. Add 2 teaspoons ginger and saute for another 2 minutes.

6. Then, add 1/2 teaspoon turmeric, 80 grams onions and fry till translucent.

7. Now, add 100 grams tomato and saute till it turns soft and pulpy.

8. Add 2 teaspoons red chili, 2 teaspoons coriander powder, 150 grams yogurt and mix it well.

9. Then, add 1/2 teaspoon salt, cooked okras in it and give it nice stir.

10. Serve hot with roti.