1/2 kg okra / bhendi ( we called them lady fingers in Mumbai)

1 medium onion – sliced

2 garlic cloves

1 tsp kashmiri chilli powder

1/2 tsp turmeric / haldi powder

1 tsp mustard seeds

8-10 curry leaves

2-3 pieces kokum

pinch of asafoetida

salt to taste.

1-2 tbsp oil

Putting it together

Wash the okra a few hours before preparing. Lay them out on a kitchen towel to dry. I prefer to cut okra that is dry. If wet, the pieces get slimy / sticky when cutting.

Once dry, slice diagonally or into circles – 5-6 pieces per okra.

Heat the oil in a wide pan ( to allow the veg to dry while cooking). Add the curry leaves & mustard and fry for a few seconds til the mustard seeds begin to pop.

Add the onion and fry until golden brown. Add the garlic and asafoetida and fry for a few seconds.

Add the chilli powder, turmeric, okra, kokum and salt. Mix well to coat the okra with the masalas.

Cook on medium heat for 5-10 mins until okra is cooked but retains its shape. It should not be soft & mushy.