PREPARATION

1. Take 600 grams okra and cut it’s sides.
2. Cut it into half and transfer this into a bowl. Keep aside.
3. Heat 2 tablespoons oil in a skillet, add 600 grams okra and cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 teaspoons ginger and stir for 1 - 2 minutes.
6. Then, add 185 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1/2 teaspoon turmeric and stir well.
8. Now, add the roasted okra in it and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon fennel powder, 1 teaspoon sugar and mix it well.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon black pepper, 1 teaspoon dry mango powder, 1 tablespoon lemon juice and mix it well.
14. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 tablespoon coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.

Kurkuri Bhindi With Spicy Tomato Yogurt Gravy

Servings - 2 - 3

INGREDIENTS
Okra - 300 grams
Gram flour - 40 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Water - 2 tablespoons
Oil - for frying
Oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger garlic paste - 1 tablespoon
Green chilli - 1 tablespoon
Onions - 150 grams
Tomato - 170 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Yogurt - 220 grams
Water - 200 milliliters
Coriander - 2 tablespoons