Serves 6
450g okra
6-8 tbsp sunflower oil
1 medium to large onion, finely sliced lengthwise
1 small bulb garlic, finely chopped or ground
1 tsp red chilli powder
1/2 tsp turmeric
Cumin/jeera seeds, finely ground, to tasteSalt
1 or 2 green chillis, sliced lengthwise
Wash the okra, drain and then chop into ¾ inch pieces. Heat the oil in a large non-stick pan, then saute the onions until they start to turn golden in colour. Add the garlic and continue cooking until the onions have browned. Add the spices and stir for 30 seconds.
Cook the okra in the oil on a medium heat in a separate pan until slightly tender, then add the green chilli (remove the seeds with a teaspoon if you prefer less heat).
Add the okra mix to the onions, stir through well and leave to cook on a low heat with the pan uncovered. Stir occasionally so the mixture does not stick. Cook until the okra is nice and tender. Serve with naan, pitta or roti.
