1 lbs okra
1 tablespoon of chopped green chili or to taste
3 tablespoon oil
1/2 teaspoon mustard seeds
1 dry red chili
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1/2 teaspoon of mustard powder
1 cup of yogurt or as desired
Wash and cut the okra into equal bits.
In a large non-stick pan heat 3 tablespoon of oil. When the oil is hot add the mustard seed and red chili. When the mustard seeds pop add the fenugreek seeds add the chopped okra and green chili. Mix cover and cook for the first two minutes. After that uncover and cook until the okra is crispy. Add the salt and mustard powder mix. Before serving add yogurt and serve. Serves 4.
Serve with rice or chapati.
I use a large pan to cook the okra this gives the okra enough room for the moisture in it to evaporate. It makes the okra crispy.
