Its an easy everyday meal recipe, not difficult but has to be prepared with care else the okra gets sticky. Okra is one of my husbands favorite vegetables so it is a lot in demand. There are different ways to make okra but this preparation is my favorite. This recipe does require a little more oil to crisp up the okra but you can drain it after wards.
1 pound okra
3/4 teaspoon dhania jeera powder (cumin coriander seeds powder)
1/2 teaspoon chili powder
1/8 teaspoon turmeric powder
1/4 teaspoon sugar
3-4 tablespoons oil
Wash and dry the okra carefully. If the okra is wet, it will make the dish sticky. Cut the ends of the okra and cut into half inch pieces. Heat oil in a large non-stick pan (something with handles is best) and when the oil is hot, add the chopped okra. Do not stir the okra. Stirring the okra will make it sticky. Cook on medium heat and after 2-3 minutes toss the okra so all the okra is uniformly cooked. Cook for another couple of minutes and toss again. When the okra starts getting softer and starts shrinking, add the spices. Toss again and continue cooking for about five minutes. The okra will get darker as it continues cooking and gets crispy. It will also release some of the oil it had absorbed. Finally add the salt and toss. Taste and adjust spices to taste. You can also drain the excess oil at this time. Serve hot with rotis.