Whole Okra Fry

I often stir fry okra cut in small pieces. Other day while I was comfortably enjoying my okra fry, S suggested I should come up with another recipe for the vegetable which gives more bite to it. I went on a hunt in the food blog world to find a recipe that is different and new to me. I came across http://whatsforlunchhoney.blogspot.com/2008/02/food-of-movie-stars-spicy-okra-with.html which met my requirements.

The recipe had okra as a whole with just the edges trimmed, and along with other spices carom seeds (ajwain). I love the flavor of carom seeds but never came across any dish with it except deep fried snacks. Whole okra and carom seeds were motivation enough for me to try the recipe.

Thank you, Meeta for the wonderful recipe.



Ingredients:
2 lbs okra edges trimmed
2 onions sliced
4 tomatoes chopped
3 green chillies chopped
½ inch ginger chopped
1 tsp carom seeds
1 tsp cumin seeds
2 tsp coriander powder
1 tsp turmeric
1 tsp red chili powder
3 tbsp oil
Salt to taste

Heat oil, add cumin and carom seeds followed by onions, ginger and chilies. Sauté until onions are transparent.

Add tomatoes and cook on medium to high flame until tomato juices have partially evaporated.

Add Okra sauté frequently while keeping it covered in between. This helps okra cook through without loosing the shape.

When the okra is just about cooked add turmeric, chili powder, coriander powder and salt. Sauté for another minute.

Serve with roti or rice.