|
Ingredients
|
Quantity
|
|
Capsicum
|
2
|
|
Lady’s fingers
|
10 to 12
|
|
Green chillies – finely chopped
|
3 to 4
|
|
Coconut scraped
|
1 tbsp
|
|
Gram flour
|
1 tsp
|
|
Lemon juice
|
1 tsp
|
|
Sugar
|
½ tsp
|
|
Salt
|
to taste
|
|
Oil
|
1 tbsp
|
|
Cumin & mustard seeds mixed
|
¼ tsp
|
|
Asafoetida
|
2 to 3 pinches
|
|
Turmeric powder
|
1/8 tsp
|
Wash and wipe okra. Cut into 1/2" slices. Wash and wipe
capsicums. Chop into quarters and halve them.
Remove seed heads and stalks. Do not remove all
seeds. Heat oil in a heavy pan. Add okra slices and fry till bright and tender.
Drain and keep aside. Add seeds and allow to splutter. Add asafoetida,
capsicum, chillies and turmeric. Stir fry till capsicum is tender (3-4
minutes). Add gram flour, salt and stir till well coated. Add fried okra, salt,
lemon juice and sugar. Stir for 2-3 minutes. Garnish with grated coconut. Serve
hot with bread, paratha or chapati.