- 1 lb. okras (bhindi)
- 1 medium yellow or red onion, ½ inch diced
- 1 medium plum or Roma tomato, ½ inch diced
- 2 garlic cloves, finely minced
- 1 jalapeno or serrano chili, finely chopped
- 1 inch piece of ginger, finely minced
- 3 tablespoons canola oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- ½ teaspoon chili powder
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- ½ teaspoon garam masala
- 1 teaspoon salt or taste
- 2 tablespoons chopped cilantro, for garnish
- Wash okra and dry it with paper towel. Okra should be as dry as possible otherwise it will become too slimy. Cut into ½ inch thick pieces, discarding top and ¼ inch bottom pieces.
- Heat oil in a non-stick pan on a medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let it sizzle. Add onion, garlic, green chili, all dry spices and sauté them until onion is translucent, 2 to 3 minutes. Next add tomato, ginger and sauté until the mixture is almost dry, 2 to 3 minutes.
- Add okra, season with salt and stir everything. Cover the pan and let okra cook until tender, 7 to 8 minutes, stirring few times. Initially okra will be slimy but as it cooks it will become less slimy.
- Uncover the pan, lower the heat and let okra cook until curry is almost dry, 7 to 10 minutes.
- Garnish with cilantro and serve warm with Nan or Paratha.