Ingredients

• 1 inch ginger, peeled and chopped
• 6 cloves garlic, chopped
• salt
• 5 tbsp oil
• 1 tsp mustard seeds
• 2 large red onions, thinly sliced
• 3/4 tsp chili powder
• 1 tsp cumin powder
• 1.5 lb okra, wiped clean
• 0.75 cup yogurt
• 1 tbsp chickpea flour
• 0.25 tsp turmeric
• 1 tsp salt

Method

• Heat 3 tbsp of oil on medium heat and add the mustard seeds. When they pop, add the onions and cook until soft and tender.
• Bash the ginger, garlic and salt into a paste.
• Add the paste, chili powder, and cumin powder cooking and stirring for around 15 minutes until caramelized, then set aside in a mixing bowl and clean the pan if needed.
• Remove the okra heads and halve the bodies.
• Heat 2 tbsp of oil on high heat and add some of the okra making sure each touches the bottom, then add salt and fry for about 5 minutes, moving every minute or so, until nicely browned and crispy outside but soft inside. Put aside and repeat in batches.
• Mix the yogurt, flour, turmeric, salt in a separate pan and heat until warm but not bubbling, then remove from heat.
• Fold the okra into the onions and serve on a plate, spooning the sauce on top.

Part of #Recipes.

From Meera Sodha's Made in India.