Ingredients (Buy locally grown organic ingredients, if possible)
3-4 teaspoons ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon carom seeds (ajwain)
1/4 cup onions, thinly sliced
3 cups okra (bhindi)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon coriander seeds, freshly ground
1/4 teaspoon red chilli powder (optional)
Rock salt (saindhav salt) to taste
Cilantro for garnish, chopped
- Wash and pat dry the okra completely. Cut off both ends of the okra and discard. Cut okra into 1/3″ pieces as shown in picture.
- Heat ghee in a cast-iron skillet on medium heat. Add asafoetida, cumin, and carom seeds. Wait until seeds splutter, not allowing them to burn. Add onions and sauté until reddish-brown, about 6-8 minutes. Keep onions aside.
- Heat ghee in a deep clay pot and add okra and let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
- Once vegetables are tender, add sautéed onions, turmeric powder, coriander powder, red chili powder, and rock salt. Mix well and cook for another 2-3 minutes. Turn off the heat when done. Garnish with chopped cilantro before serving. Serve hot.
Okra can be made with or without onions. Enjoy it warm with slow-cooked whole mung bean dal and fresh whole-wheat chapati.
Recipe shared by Preeti Gupta