- Okra / bhindi-500 gms.
- Mustard paste with green chillies – 1 tbsp
- Onion paste – 2 tbsp
- Onion seeds /kalaunji /kalajeera – 1/2 tsp
- Turmeric powder – 1 tsp
- Kashmiri red chilli powder – 1 tsp
- Fresh cream – 4 tbsp
- Mustard oil
When masalas are done, add fried okra / bhindi and mix well with the masalas. Fry over medium heat for 2-3 minutes.
Add fresh cream and sprinkle some water. Continue cooking over low heat. Do not cover the pan /kadai. When the gravy turns a little thick switch off the burner. Okra is a very tender vegetable, if it is overcooked, it will turn slimy which we don’t like. It should be cooked through and at the same time should remain firm.
Remove from Kadai and serve with Roti.