- 1 lb okra
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3-4 medium garlic cloves
- 1 jalepeno, finely minced (or more for added spice)
- 1 teaspoon (or more) of coriander powder
- 1 teaspoon whole cumin
- 1 teaspoon ground cumin
- 1/4 teaspoon amchur
- 1/4 teaspoon red chilli powder (optional)
- salt to taste
- Clean okra. The method I learned from my mother, take a damp towel/paper towel and individually clean the okra.
- Cut okra. For this recipe, I like to cut them into 1/4 rounds. That is start cutting at the top or bottom and work your way to the other end. Leave out the tops of the okra.
- Heat oil in nonstick pan (one with a large flat surface). Add cumin and jalepeno. When cumin brown, add the onion and garlic. Sautee until the onion gets translucent (clear) and starts to brown.
- Add okra, salt and spices. Stir gently.
- Cover for 10 minutes and open up. Make sure the steam from the lid doesn't fall into the pot. Stir gently and cook for another 10 minutes covered. When you open, the okra should be bright green and ready to eat. You can cook further uncovered if you like your okra crispier (the way I do). The key is not not over sitr or the okra will be mushy.
- Enjoy with rice or roti or just plain.