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- 1 lb Okra
- 1 Medium Onion Chopped
- 3 Table Spoons Ghee
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Mustard Seeds
- 2-3 Green Chilies Chopped
- 5-7 Curry Leaves
- Cilantro Chopped
- 2 Pinch of Turmeric
- 2 Pinch of Asafoetida (Hing)
- 1 Teaspoon of Garam masala
- 1 Teaspoon of Red chili Powder
- 1 Teaspoon Dhana-Jira (Cumin - Coriander) Powder
- Juice of 1/2 Lemon
- Salt as required
- Fresh Grated Coconut
- Wash the okras by soaking them in water for 15 minutes.
- Take them out from the water and put them on paper towels.
- After 5-10 minutes, wipe the okras with paper towels so that no water trace will remain.
- Chop the okras - 0.5 to 1 cm length.
- On slow gas, in heavy pan, put ghee and let it melt.
- Add cumin seeds, mustard seeds, curry leaves and green chilies.
- As the seeds pop up, then add chopped onion.
- Once it becomes brown, then add hing and turmeric. Stir well.
- Add garam masala, red chili powder, and cumin-coriander powder. Stir it well.
- Then add chopped okras. Add salt as required. Mix it well.
- Increase the fire lit bit more than medium. Keep on stiring and tossing the okras.
- Add lemon juice and stir it again. Cover it with lid and let it cook for 3-5 minutes.
- Once okras look cooked, then take it out from stove and garnish it with chopped cilantro and grated coconut.
- For Summer and Spring - Take in moderation.
- Spring - Good if spicy
- Good for Vata and Pitta
- Increases Kapha, Otherwise Tridoshak
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