Okra – Bhendi – Masala
- 1 LB of Tender fresh Okra. Wash and dry before cutting. See photo.
- 2 tablespoons To use later of Chopped Cilantro -Hara Dhania
- 3 tablespoons Oil
- 0.5 teaspoons each of Cumin and Black mustard seeds
- 1 teaspoon or less of salt-add last
- 1 tablespoon Dhana Jeera (Cumin-Coriander)powder
- 0.5 teaspoons or more of Chili powder-per hotness you want
- 0.125 teaspoons Turmeric powder
- 4 tablespoons Total of Shredded Coconut and chopped Cilantro -use 2 Tablespoon each
Cut Okras in 1/2 inch rounds. Please see note and Photo for cutting Okras
Heat oil in a skillet at medium to high heat and add the seeds-(Mustard and Cumin) when the oil is hot- the seeds will start to crackel.
Add okras and turn the heat to low medium-do not stir. Okras may release some juice-do not stir.
Cook at low heat-do not cover- for about 4 to 5 minutes. Turn the heat down if they start to stick at the bottom.
Add, Coriander and Cumin Powder-Dhana Jeera, turmeric, Coconut and Cilantro mix, and chili powder. DO NOT STIR YET
Mix gently after 2 or 3 minutes-reduce heat if they start turning brown
Add salt and half of Cilantro and mix gently again. sssSome of them may have turned slightly brown-its OK
Gently spoon the mixture in a serving bowl and garnish with Cilantro.
Okras can be reheated at low heat or in Microwave.