So the most common way in which you can cook okra in an Indian way is by sauteing it with some whole spice and ground spices.
Sometimes I use fenugreek seeds to temper. It’s super simple and tastes great with rice or roti.

Sometimes I change things up a bit make okra do pyaza. The literal translation for “do-pyaza” means double onions (do=double and pyaza=onion) so this dish has basically twice the amount of onions than what you would normally use.

Okra is slimy is nature and can give a lot of trouble while chopping and cooking. A good way to minimize the sliminess is to wash the okra and then pat dry it with a kitchen towel then cutting them.

For okra do pyaza, I use alot of onions and spices like fennel, cinnamon, cumin, cardamom. The spices make the okra really flavourful. Okra do pyaza is best enjoyed with plain roti and dal and I do believe that’s the best way to enjoy this one. So next time, you want to try something different with your okra, give this recipe a try. And if you have never had okra before, this recipe is a good place to start!

INGREDIENTS:

400 grams okra/bhindi cut into inch peices
2 tbsp vegetable oil divided
1/2 tsp cumin seeds
2 large red onion diced
1.5 teaspoons chopped ginger
2 dried red chili broken
1/2 tsp fennel seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
1/4 tsp amchur also known as dried mango powder
salt to taste
1/2 teaspoon lemon juice optional
2 cloves
1 cinnamon stick
2 black cardamom
2 green cardamom
Pinch of ground black pepper

METHOD:

Top and tail the Okra then cut into inch lenghths.

Heat 1 tablespoon oil in a pan on medium heat.

Once oil is hot, add the chopped okra.
Saute at medium heat for 10 mins, then lower the heat to low and cook for 5 more minutes. Remove okra from the pan and set aside.

Heat 1 tablespoon oil in the same pan. Add cloves, green cardamom, cinnamon stick and black cardamom. Saute the whole spices till fragrant.

Then add cumin seeds and fennel seeds and let them sizzle.

Add chopped ginger and broken dried red chili. Saute till ginger starts turning golden in color.

Add the onions and mix. Also add turmeric powder and salt. Cook for 2-3 minutes or till onions turn translucent.

Add the cooked okra and mix.
Add garam masala, black pepper, amchur and stir to combine.

Lower the flame to low cook the okra on low heat for 4-5 minutes.

Add lemon juice (optional) and mix. Serve the okra do pyaza with roti  or any bread of choice.

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