Punjabi Okra Masala

Ingredients

• 250g okra, trim the ends and cut into bite-sized pieces
• 1 onion, finely chopped
• 1 big tomatoes, finely chopped 
• 1 tbsp ginger & garlic paste
• 1/2 tsp chopped fresh chili
• 1/4 tsp turmeric powder
• 3/4 tsp red chili powder
• 3/4 tsp coriander powder
• 1/4 tsp amchur powder (dried mango powder)
• 1/4 tsp kasuri methi (opt)
• 1/2 tsp cumin seeds
• A handful of fresh curry leaves
• A pinch of garam masala
• Cooking oil
• Salt to taste

Method
- Heat oil in a frying pan or a wok, add the okra and saute on medium low flame for 5 minutes. Remove from the pan and keep aside.
- In the same pan, add some oil over medium heat. Once hot, add cumin seeds and curry leaves, allow them to splutter. Then add chopped onion and chili, sauce for 4 minutes.
- Add ginger & garlic paste, saute until the raw smell goes off, then add chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi, mix well.
- Add chopped tomatoes and saute on medium low heat until soft. Add the okra and mix well, cook it under cover for 10 minutes, stir occasionally. Once cooked, season well with salt and garam masala, mix well and turn off the heat.
- Serve hot with steamed rice or indian bread (Chapati).

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