Okra-Tomato curry

Ingredients

1. Oil - 7 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Channa dhal - 1/4 tsp
5. Urad dhal - 1/4 tsp
6. Red Chilly - 1
7. Green chillies chopped - 3
8. Curry leaves - 1 sprig
9. Asafoetida - a pinch
10. Length-wise sliced (First cut okra into half, then into half and slice each half to two or three pieces) okra - 1 lb
11. Sliced onion that matches to sliced okra - 1
12. Salt - to taste
13. Turmeric powder - a pinch
14. Red chilly powder - 1 tsp
15. Tomatoes chopped - 2
16. Cilantro chopped - 3 tbsp

Method

1. Heat pan.
2. Add oil.
3. Temper with oil, mustard seeds, cumin seeds, channa dhal, urad dhal, red chilly, green chillies, curry leaves and asafoetida.
4. Add sliced okra, fry it on medium heat until it is half way done.
5. Then add sliced onion and fry till done.
6. Now add salt, turmeric powder and red chilly powder, stir it.
7. Last but not least, add chopped tomatoes, cook it.
8. Garnish with cilantro.
9. Goes well with chapathi and rice.

Okra-Peanut curry

Ingredients

Okra - 1 packet

Salt - to taste

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard seeds - 1 tsp

Bay leaf - 1

Curry leaves - 1 sprig

Red Chillies - 3

Onion - 1

Ginger-garlic paste - 1 tbsp

Coriander-cumin powder - 1 tbsp

Red chilly powder - 2 tbsp

Garam masala - 1 tbsp

Asafoetida - a pinch

Tomatoes - 4

Coconut paste - 3 tbsp

Peanut powder - 3 tbsp

Cilantro - to garnish

Method

1. Fry peanuts without oil. Cool it. Powder it.
2. Chop okra.
3. In a dry hot pan fry okra with salt and turmeric powder, keep this aside.
4. In a different wide pan, heat oil, add mustard seeds, bay leaf, curry leaves, red chillies, chopped onion.
5. Fry onion until it is golden brown in color then add ginger-garlic paste, mix it.
6. Now add coriander-cumin powder, red chilly powder, asafoetida and garam masala powder and fry for a minute.
7. Now add fried okra and coconut paste, mix well, if necessary add some water and bring to boil.
8. Switch off stove.
9. Now add peanut powder, mix it well and garnish with cilantro.