About half a pound (1/4 kg.) tender okra
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1/4 tsp cumin seeds
3 green chillies slit
1 tablespoon besan (chickpea flour) * I used Rice Flour
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala powder * I used 1/2 tsp Rajwadi Garam Masala
1/4 tsp turmeric powder
1/3 tsp amchur (dry mango powder) (or 1 tsp lime juice) * I used 1/2 tsp Amchur powder
3 tbsp oil
1. Wash and wipe the okra and cut it diagonally into inch-long pieces. .
2. Heat the oil in a wok or pan to nearly smoking, add the fennel, cumin, nigella seeds and green chillies, after a few seconds, lower the flame and add the besan and all the powdered spices except the amchur.
3. Fry for a minute or so, until the besan stops smelling raw, then add the okra and the salt. Stir gently to coat with the spices, and spread them out in an even layer.
4. Leave the pan uncovered on medium flame.Turn them over after 3-4 minutes (maybe more if you are using a non-stick pan) cook them until crisp.
5. Towards the end, add the amchur powder. Stir for a minute, and take it off the flame.
Serve hot with rotis or with rice and plain yogurt.
Mistakes I made and Lesson I learnt: MUST use FRESH okra (I made this mistake despite the list of ingredients stating tender okra). I used a packet that was in my fridge for a few days and heaven knows how long on the Vons shelf. If you do not grow your own (like the Jugalbandits) and rely on the store, try to select by testing the okra by simply bending the end of the okra, if it snaps easily, it is fresh. I also went a little overboard with the rice flour , it did not taste bad, no way, but visually a little less appealing perhaps?