1teaspoonGinger paste or freshly grated or crushed
1Green chilichopped finely
150 grams or 1cupCapsicum (Green bell pepper)cut into strips
2tablespoonsCoconutgrated, fresh or frozen
Salt to taste
¼teaspoonTurmeric powder
1teaspoonRed chili powder
½teaspoonCoriander powder
1tablespoonWaterto sprinkle over masala
2tablespoonsCilantro or coriander leaveschopped finely
Instructions
Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced okra and sprinkle some salt.
Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks.
Once they are cooked, there will not be any sliminess present. Remove it to a plate.
In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add ginger and green chili. Saute for a minute or until the raw smell of ginger goes away.
Add bell pepper and coconut along with some salt. Mix and cook until peppers are soft and tender. Meantime coconut gets a slightly golden color. This takes around 5 minutes.
Add turmeric powder, red chili powder and coriander powder. Mix well and sprinkle a tablespoon of water so spices don’t get burned.
Add cooked okra. Mix and cook for 2 minutes and lastly garnish with some chopped cilantro.
Notes
Buying okra: They should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in them.
Prepping okra: Always wash the okra and let it air dry completely before slicing. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
Avoid sliminess of the okra: - Okra should be dry before you chop them. - Keep cleaning the knife as soon as it gets sticky. - While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy.