This stir fry goes well with Rice as well as Roti because of the generous use of onions in this recipe. Simple but flavourful. I have tried making it without the onions too, but prefer the ones with the fragrance of lightly sautéed onions.
- 200 gms Okra/Bhindi/Vendakka
- 2 large onions
- 1 tbsp Kashmiri Chilly powder
- 1/4 tsp Haldi/Turmeric powder
- 2 cloves garlic
- 2 tbsps oil
- 1 tsp Mustard
- 1 sprig curry leaves
- 2 tbsps grated coconut
Wash and, pat dry the Okra. Snip off ends and chop fine. Slice the onions thinly. Heat oil in a pan. Add the mustard and after it splutters add the onions, curry leaves and salt. Roast till the onions turn translucent. Add the chilly and turmeric powders. Sauté for a few seconds. Add the Okra and stir fry till done on a gentle flame. Garnish with coconut and serve hot.