This is my favorite lunch whenever I go to a restaurant. I tried to make it at home many times in various ways. This post describes the final success of my attempts. With the ingredients listed below, this dish comes out even better than the one in restaurants. The ingredient list is quite long but it is worth it in the end when you taste the dish.
Equipment and Utensils
Flat metal spoon
4 absorbent papers
250 grams (2 cups) Okra trimmed and cut into 1 cm. roundels
100 grams (2 medium) Onions finely chopped
125 grams (1 Big) Tomato finely chopped
1 tablespoon Malai (Full Fat Cream)
7-8 Curry Leaves
1 Green Chilly chopped
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
1 teaspoon Cumin Seeds
1 teaspoon Coriander Powder
½ teaspoon Roasted Cumin Powder
¾ teaspoon Kashmiri Red Chilly Powder
¼ teaspoon Garam Masala Powder
1 teaspoon Salt
250 ml Vegetable Oil for deep frying
1 tablespoon Vegetable Oil for making curry
Put oil for deep frying in a wok and keep it on high flame.
When oil is smoking hot, add all okra pieces and fry for 1 minute.
Remove them with slotted spoon on absorbent papers.
Now empty the wok, take out the hot oil carefully.
Keep the wok on medium high flame with 1 tablespoon oil to heat.
Crackle cumin seeds and add onions.
Fry onions till they turn brown. It will take 6-7 minutes.
Now add ginger, garlic, green chilies and curry leaves.
Fry for 1-2 minute till garlic’s raw flavor is gone.
Add tomatoes and fry for 3-4 minutes until nice gravy is formed.
Now add all dry spices, malai (cream) and salt.
Fry for 1-2 minutes, till you see oil is released from the gravy.
Add fried okra pieces in boiling gravy. Lower the flame.
Mix okra pieces with gravy and let it cook on low flame for 2 minutes.
Serve hot with Roti.
Preparation Time: 8 minutes
Cooking Time: 24 minutes
Number of Servings: 2
Total Calories: 447.5 Kcal
Fat: 27.5 gm
Protein: 7.475 gm
Carbohydrates: 42.2 gm
Folic acid: 82.25 ug
Fibber: 4.6 gm