Ingredients
* For the gravy
- 4 medium tomatoes, to make 1-1/2 cup puree
- 1/4 inch piece of ginger
- 1 tbsp oil
- 1/2 tsp cumin seeds
- A pinch of hing
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp corn starch
* For the fried okras
- 300 g okra, sliced from center and cut in half
- 1/4 cup chickpea flour
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp mango powder
- 1 tsp ground fennel seeds
- 2 tsp ground coriander seeds
- 1/2 tsp red chili powder
- Approx. 3 tbsp water
- Oil to fry
Method
* To make the gravy
- Mix corn starch with three tablespoons of water and keep aside.
- Blend the tomatoes and ginger to make tomato puree.
- Heat oil in a saucepan over medium high heat, add cumin seeds, hing and stir for few seconds, then add coriander powder, turmeric powder, red chili, salt and sugar, stir fry for few seconds and add tomato puree, cook it for about 4-5 minutes.
- Add corn starch and cook for about 3 minutes. Keep it aside.
* To make the fried okras
- In a bowl, add the okras, all the dry ingredients, salt and mix it well. Add the water slowly, the okras should be nicely coated with spices, the mix should not be runny.
- Heat oil in a frying pan over medium high heat, the pan should have about 1 inch of oil. The oil should be moderately hot, when you put the okras in, it should float right away. Fry the okras until golden brown. Take them out over paper towel.
- Serve it hot over the gravy.
- Heat oil in a frying pan over medium high heat, the pan should have about 1 inch of oil. The oil should be moderately hot, when you put the okras in, it should float right away. Fry the okras until golden brown. Take them out over paper towel.
- Serve it hot over the gravy.
