PREPARATION

1. In a mixing bowl, add 400 grams okra, 1 tablespoon garlic, 1 tablespoon ginger, 100 grams curd, 1 teaspoons alt and mix it well.

2. Marinate for 20 minutes.

3. Take a pan, add 1 tablespoon coriander seeds, 2 dry red chili, 6 black peppercorns, 2 pods cloves and dry roast until it turns golden brown inc olor.

4. Remove it from heat and transfer this into a mortar.

5. Crush them with the help of a pestle. Keep aside.

6. Heat 1 tablespoon oil in a skillet, add the prepared masala and mix it well.

7. Add the marinated okra and mix it well.

8. Cook for 7 - 10 minutes on medium heat.

9. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon ginger and stir for 1- 2 minutes.

10. Then, add 200 grams onions and fry till translucent.

11. Now, add 280 grams tomato and saute until it turns soft and pulpy.

12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.

13. Then, add the cooked okra in it and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Now, add 280 grams onions and mix it well.

16. Cook for another 5 - 7 minutes on medium heat.

17. Remove it from heat.

18. Garnish with coriander.

19. Serve hot with roti.