Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4
Ingredients
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16 oz (455 g) fresh okra
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3 to 4 tbsp (45–60 ml) ghee or peanut oil
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1.5 tbsp (22 ml) ground coriander
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0.5 tbsp (2 ml) ground cumin
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0.25 tbsp (1 ml) paprika or cayenne pepper
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0.5 tbsp (2 ml) garam masala
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0.5 tbsp (2 ml) turmeric
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1 tbsp (5 ml) salt
Instructions
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Wash the okra and dry it thoroughly on paper towels.
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Trim off the tip and stem from each okra pod. Slice the okra into rounds approximately 0.33 inches (1 cm) thick.
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In a large, heavy frying pan (preferably nonstick), heat the ghee or oil over moderately high heat.
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When the ghee/oil is hot but not smoking, add the sliced okra in a single layer. Reduce the heat to moderate.
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Cook for about 20 minutes, stirring occasionally to brown the okra evenly.
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Toward the end of the cooking time, add the ground coriander, cumin, paprika/cayenne, garam masala, and turmeric.
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Raise the heat to moderately high. Stirring steadily, fry until the okra is golden brown and fully cooked.
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Remove the pan from the heat. Sprinkle the salt over the okra, toss to coat everything evenly, and let it sit, covered, for 1 minute before serving.
