Kadai Okra

Ingredients:

3/4 lb Okra (Lady's finger)

1/2 Yellow onion (finely chopped)

2 Roma Tomatoes (chopped)

1/4 Green bell pepper

1/4 Red bell pepper

3 green chilli (chopped)

3 garlic pods (minced)

1" piece Ginger (minced)

4-5 Curry leaves

8-10 sprigs Cilantro

1/4tsp Turmeric powder

1 1/2tsp Coriander powder

1 1/2tsp Cumin powder

1tsp Chilli powder

1tsp Cumin seeds

1tsp Coriander seeds (coarsely crushed) (not shown in pic)

1/2tsp Fennel seeds

2 Cloves

1" Cinnamon stick

Salt

Oil

How to:

• Wash and pat dry the okra with a paper towel before chopping. 
• Heat oil and deep fry the chopped okra for a couple of mins. (Do not brown'em.)
• Transfer it to a plate with paper towel to absorb excess oil.

• Then heat oil in a skillet, add cumin seeds, fennel seeds, cloves and cinnamon.

• Then add the crushed coriander seeds, immediately followed by onions along with salt.

• Add turmeric powder and saute for a couple of mins.

• Now add ginger and garlic and cook until raw smell disappears.

• Add the curry leaves and green chilli and saute for a min.

• Then add the tomatoes and cook along with coriander powder, cumin powder and chilli powder.

• Cook until its all mashed and masala powders are all cooked.

• Now add the bell peppers, mix well and cook until tender for 3-4 mins.

• Add half of the cilantro and cook for a min.

• Now toss the lightly deep fried okra along with required salt and cook with lid closed in a medium-low flame for 5 mins.

• Switch off and garnish with the remaining cilantro.

Serve hot with steamed rice or chapathi.

Tip:

If you want the dish more like a gravy consistency, you can increase the onions and tomatoes, along with the masala powders and then follow the recipe.