Serving okra to my family that does not like to feel it’s sticky texture lead me to this recipe. Avoiding okra was not an answer as it’s benefit would not be accrued. Almost all other recipes required a lot of oil which I make a conscious effort to avoid. This is a quick one, but care should be taken to avoid the contents from sticking to the sides, and with practise it turns out to be a dish, that vanishes from the family lunch/dinner table with ease.
- 250 gms okra/lady finger cut finely
- 1 tomato finely chopped
- 4 tbsp gramflour /besan
- 1tsp mustard seeds
- ½ tsp turmeric
- 1 tsp red chilli powder
- Heat a thick bottom pan and add mustard seeds.
- When it starts rolling in the heat, (keep the flame low) add the turmeric, red chilli powder, salt and the gram flour. Stir well till the aroma of the gram flour emanates and it starts turning brown.
- Add the okra and the tomato and keep stirring. The contents should not be allowed to stick to the sides.
- Cover with a lid for 2 minute. The contents will have become soggy due to the water content in the okra. Continue stirring for a minute or two. The colour of the okra changes showing it is done. Put off flame and serve.
Preparation time: 20 minutes