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.