An everyday vegetable dish, this time in the Gujarati style of western India, made without onions. Because of its viscosity, okra is never washed. Instead, it is wiped with a damp cloth and left for a while to air-dry before it is cut. This dish is generally eaten with legume dishes, other vegetables, yogurt relishes, pickles, and Indian breads.
Recipe information
Yield
serves 4
Ingredients
Preparation
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the asafetida and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the okra. Turn heat to medium. Stir and cook for 3 minutes. Add the turmeric and salt and toss well. Turn heat to medium low. Stir and cook for 8–9 minutes or until the okra is lightly browned and almost cooked. Sprinkle in the cumin, coriander, and cayenne. Toss, turn heat to low, and cook another 2 minutes.
