Ingredients

• 500 gms, tender okras, cut length wise into 2&1/2 inches or just snip the ends and use whole
• 300 gms, tomatoes, ground to coarse paste
• 1 teaspoon, Panchphoran
• 4 garlic cloves, crushed
• 1 teaspoon, red chilli powder
• 1 teaspoon, coriander powder
• 1 teaspoon, cumin powder
• 1/2 teaspoon garam masala powder
• Salt as per taste
• 2 tablespoon Oil

Process

• In a pan, Heat 1 tablespoon of oil.
• Add okras and fry well on high heat for 3-4 minutes. Okras need not get browned but fried well. Reserve
• In a kadhai, heat another 1 tablespoon of oil
• Add PanchPhoran and allow them to crackle
• Add crushed garlic and fry until just golden. Do not burn.
• Add tomato paste and saute well on high heat for 4-5 minutes, until water released by tomatoes dried up
• Add red chilli powder, coriander powder, garam masala powder, cumin powder and salt to taste, mix well
• Add fried okras and mix
• Cover and cook for 4-5 minutes or until cooked well.
• Take it off the heat
• serve hot with Parathas, kulchas or poori of your choice