PREPARATION

1. Heat 1 tablespoon oil in a heavy skillet, add 2 teaspoons cumin, 1 teaspoon nigella seeds and saute for a minute.
2. Add 180 grams onions and saute until the onions turn soft and light golden brown. Add 1/4 teaspoon turmeric, 2 teaspoons ginger paste, 1 teaspoon green chili, 1 tablespoon water and mix well.
3. Add 250 grams okra, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes.
4. Add 90 milliliters yogurt and again mix well.
5. Serve hot with chapati.