Ingredients:
1 pound Okra (Bhindi) (cut into ½” slices)
1 tsp. White Split Lentils (Urad Dal)
½ tsp. Mustard Seeds (Rai)
½ tsp. Carom (Ajwain)
½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
½ tsp. Asafoetida (Heeng)
2 tsp. Cooking Oil
Methods:
1. Place the cut okra in a single layer on a microwave-safe plate and cook on ‘high’ uncovered for 4 minutes. If necessary cook the okra in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained.)
2. Next, heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chili powders and fry for a couple of minutes until the masalas are well absorbed.
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