Nutritional Facts (Per Serving)

What do I need?

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1. Okra

2. Curry Leaves

3. Onion

4. Tomato

5. Garam Masala

6. Chilli Powder

7. Coriander Powder

8. Cumin Seeds

9. Dry Mango Powder

10. Salt

11. Pepper

12. Ghee (clarified butter)

How do I make it?

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1. Wash the okra well and pat it completely dry. If possible let it airdry for a couple of hours. If there is water content left in the okra your okra won't taste the best

2. Chop the onions and tomatoes

3. Heat a pan on medium-low flame and melt the ghee in it

4. Once the ghee has melted add cumin seeds and curry leaves, and let it cook for a couple of mins. It is cooked when you can smell the spices

5. Now add onions and sautee till they turn golden brown. Keep the flame on medium

6. Add tomatoes and cook till the tomatoes lose all of the water.  Keep stirring every 5-10 mins. This is a critical step, make sure all of the water evaporates from tomatoes before you move ot the next step. Your tomatoes will become like a thick paste when they are done

7. In the meantime dice the okra into one inch cubes

8. Add garam masala, coriander powder, chilli powder, pepper and salt to the pan from step 6 and stir for couple of minutes. Bring the flame to a low

9. Now add chopeed okra to the pan. Mix well and bring the flame to medium-low and cover with the lid

10. Cook the okra for about 20-25 mins. Okra is done when its soft (poke it with  fork to test). Stir every 10 mins. Do not stir too much or the seeds will come out

11. Finally once cooked add dry mango powder (amchur) and stir well

12. Serve your Okra masala with roti (See Recipe) or cauliflower rice (See Recipe) and Love.