Wash okra well ahead of time so that it can air dry on an absorbent towel before cooking.
INGREDIENTS:
- 4 cups chopped okra (bindi)
- 1 1/2 - 2 T ghee
- 1 t minced ginger
- 1/4 t yellow hing powder (or1/8 t regular )
- 1/4 t freshly ground black pepper
- 1 t roasted ground coriander
- 1 t turmeric
- salt, as desired
- lime juice (optional)
PREPARATION:
- Heat a wok or frying pan very hot.
- Add ginger and when it begins to brown add hing and black pepper
- Add coriander powder and turmeric.
- Keeping on high heat, add the okra, stir into the ghee and sprinkle on salt.
- Keeping on high heat, every few minutes give the okra a stir (if the burner is especially hot, you’ll need to adjust just lowered enough so it won’t burn). It should be gradually browning and shrinking.
- Continue stir frying until desired doneness. Delicious with rice or chapatis. Offer with a squeeze of lime juice or slices of lime (or lemon)
VARIATION: Throw in cubes of paneer while frying