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From my school days, i never liked okra curry that much though i was a big fan of the okra sambar. I always made excuses eating it.Two years back when i went to India, i saw this show of sanjeev kapoor where he made the okra curry. I instantly fell in love with it and now this curry is one of my favorites.
I did not try this recipe in India, i was too busy eating my mom’s food. I did try when i got back to U.S and i am glad to share this with everyone. I did make some changes from the original recipe.
- okra- about 20
- med onion- 1 1/2
- plum tomatoes- 2
- green chilies- 4
- chilies powder- 1/2 to 1 tsp
- lemon juice- about 1to 2 tsps
- few curry leaves
Cut the okra in half and slice each half to two or three long slices. In a non stick pan do the popu or tadka ( 4 tsps oil, few mustard seeds, 1 tsp chana dal, 1 tsp jeera, 1 dry red chill, curry leaves and a pinch of hing) add the green chilies, okra and cook in medium heat till the okra is almost half way done.
Now add the onions ( long thin slices) and cook till okra and onion is almost done. (I add the okra first because they take more time to cook then the onion). When the vegetable becomes nice and tender add salt and the red chilies powder.
Then add the tomato, lemon juice and chopped cilantro, close the lid and turn of the stove. The heat from the stove cooks tomato just little bit. What tomato does is, it releases some of its juices to the curry but stills holds its shape because we are not cooking it too much. I like this curry with chapathi because its not too dry and its good with rice too.