Karina Sharma
250g okra, 1 onion, 1 tomato, 1 tbsp tamarind, 1 tsp ginger-garlic, spices, 2 tbsp oil, mustard, fenugreek, curry leaves and tamarind.
Wash the okra thoroughly and pat dry. Cut the edges and slice them into small pieces.
Heat oil in a pan. Add mustard seeds, fenugreek seeds, and curry leaves. Sauté for a few seconds until fragrant.
Add sliced onions and sauté till golden brown. Add ginger-garlic paste and chopped tomatoes. Cook until soft.
Now, add the chopped okra to the pan. Stir and cook on medium heat until the okra is slightly tender.
Garnish with fresh coriander leaves. Serve hot with steamed rice or roti.