Ingredients:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Garlic | 1 table spoon | Paste |
| 2 | Ginger | 1 table spoon | Paste |
| 3 | Turmeric Powder | 1/2 table spoon | |
| 4 | Red Chili | 1 table spoon | |
| 5 | Coriander Powder | 1/2 table spoon | |
| 6 | Cumin Powder | 1/2 table spoon | |
| 7 | Salt (To taste) | ||
| 8 | Bhindi (Ladies Finger) | 500 gm | |
| 9 | Onion | 1 cup | Chopped |
| 10 | Tomato | 1 cup | Chopped |
| 11 | Sugar | Pinch | |
| 12 | Oil | 3 table spoon | |
| 13 | Coriander Leaves | 1 table spoon | |
| 14 | Whole Garam Masala | 1 table spoon |
Note:
Whole garam masala is the is the combination of the cloves, cinnamon, cardamom and bay leaf.
Preparation:
- Wash, pat dry and cut both ends of okra and cut into 1 inch pieces as shown in picture. Heat 1 table spoon of oil in a pan and saute okra until light golden brown and soft, then keep aside.
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- Now heat oil in a frying pan, add whole garam masala, a little sugar to turn slightly brown color, add onion, ginger garlic paste, turmeric powder, cumin powder, coriander powder, chili powder, salt & tomato chopped, then mix it properly (5-6 mins) & cover it. Keep it in medium flame.
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- Add okra & mix thoroughly, then cover & cook it for 12-15 minutes in medium to slow flame or until okra gets cooked. Cover & cook for another minute, then mix the coriander leaves & off flame.
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- Serve hot with roti / paratha / rice.
