Follow these steps for perfect results
okra
cumin seed
oil
tamarind paste
without seed
salt
onion
sliced
tomatoes
diced
chili powder
turmeric
green chili
crushed red pepper flakes
Heat 1.5 tablespoons of oil in a frying pan over high heat.
Add the okra and cook for about 5 minutes, stirring frequently, until some parts start to brown.
Remove the okra from the pan and set aside on a plate.
Put the remaining oil in the pan.
Add the sliced onions, cumin seeds, green chilies, and red pepper flakes and stir on high heat until the onions start to turn brown.
Add salt, turmeric, chili powder, and diced tomatoes, then stir and mix well. Cook for 1-2 minutes.
Add the okra and tamarind paste and mix things together well.
Cover and simmer on low-medium heat for 30 minutes.
Serve hot with roti or rice with dhal.
Enjoy!
Expert advice for the best results
Do not overcook the okra or it will become slimy.
Adjust the amount of chili powder to your spice preference.
Serve with a dollop of yogurt for extra coolness.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh cilantro.
Serve with roti or rice
Serve with dhal
Serve with yogurt
Complements the spices and balances the heat.
Cuts through the richness of the dish.
Discover the story behind this recipe
Okra is a popular vegetable in Pakistani cuisine, often cooked with spices and served as a side dish.
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