Ingredients and method to make okra curry
6 cups of cut pieces of okra (about 50-55 pcs of okra/ approx 700 gms/ 1.5 lbs)(bhindi/vendakkai)
1 medium red onion cut fine (pyaaz/ vengayam)
2 medium tomatoes cut fine (tamatar/ thakkali)
1 Tbsp oil
3/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi/manjal podi)
1/2 tsp chili powder (or to taste) (hara mirch)
Salt to taste (namak/ uppu)
Wash
bhindi/ okra, dry thoroughly using kitchen tissue. Remove crown and
tail and cut okra into 1/4 inch pieces. Cut onions and tomatoes and keep
aside.
Heat oil in a large
heavy bottomed pan. Add cumin seeds/ jeera to it, when the seeds sizzle,
add onions and stir on low to medium low heat until onions turn
translucent.
Add tomatoes, turmeric powder, chili powder, salt to taste and stir until tomatoes are soft and mushy.
Add
okra pieces and mix gently. Close with a lid and allow to cook until
soft. Stir a few times in between gently to ensure even cooking. Make
sure to cook okra until soft yet it retains it's shape.
Serve curry hot with phulkas/ chapathis/ rotis/ flat bread or as a side with rice and dhal.
