- 1 lb Okra - i'm guessing a pound - about three full handfuls
- 1 medium to large onion
- 1-2 garlic cloves
- 2-4 small green chilis
- 2 small plum tomatos or 1 big regular tomato
- chili powder to taste (i use about a teaspoon to a teaspoon and a half)
- 1 cup of yogurt
- cumin seeds (as desired)
- 1 teaspoon turmeric/haldi
- salt to taste (about a teaspoon)
- vegetable oil
Chop and crush garlic cloves, chop onion, slit green onions and pull out the spine and seeds (unless you want the extra heat since that is where the heat is). Dice tomatos into chunks.You can start carmelizing the onions now if you are a fast chopper, otherwise, chop okra now too.
Chop the top off and the bottom if it's brown. Slice into little pieces like my picture. Put the oil in the pot (use a big skillet or a wok/karahi). Carmelize onions (fry until medium to dark brown so they sort of melt away later). When brown, add garlic and let cook for a minute. Now add the okra, tomatos, and green chilis.
Fry on high heat about five to seven minutes and keep stirring them so they don't burn. They should crust up just a little bit on the outside. When the five to seven minutes is up add salt, turmeric, and zeera. Blend it all and add a cup of yoghurt. It all depends on the amount of okra though. Turn the heat down to low or low medium, 2 and a half on my stove.
Cook and stir until the yoghurt disapears and then sprinkle the chili powder on top. Mix in and remove from heat.