ladies finger fry

preparation for ladies finger fry

1. First rinse 250 grams lady finger in water. Wipe them dry. There should be no trace of water or moisture on the lady finger as then the okra becomes slimy while cooking.
2. Then chop them in 1 to 1.5 cm roundels. Keep aside.

making masala

1. In a shallow kadai or pan, heat 2 tbsp oil and add 1/3 cup chopped onion.
2. On a low to medium flame, saute the onions till they turn translucent.
3. Then add 1 tsp heaped chopped ginger and 1 green chili (chopped or sliced). Stir and saute for half a minute.
4. Reduce the flame and add 1/4 tsp turmeric powder, 1/2 tsp kashmiri red chili powder and 1 tsp coriander powder.
5. Mix the spice powders very well.

making ladies finger fry

1. Then add the chopped lady finger.
2. Stir and mix very well with the rest of the masala.
3. Add salt as per taste.
4. Mix the salt very well with the lady fingers.
5. Cover the pan with a lid and cook the lady finger on a low flame. Do not add any water in the pan.
6. After every 3 to 4 minutes, do check the lady finger and stir again, so that the lady finger does not get browned or burnt and are uniformly cooked.
7. Cook till the lady finger is tender and done. Cooking lady finger takes about 14 to 15 minutes on a low flame.
8. Then add 1/2 tsp garam masala powder. Mix very well. Switch off the flame.
9. Lastly add 2 tbsp chopped coriander leaves. Stir and mix again.
10. Serve ladies finger fry hot or warm with phulkas or chapatis or paratha. It can also be served as a side dish with dal rice or rasam rice or sambar rice.
11. You can also pack it in lunch box with a side of roti or bread or paratha.