Ladyfingers Fried 2

Ingredients

Quantity	Measure	Ingredients	Description
1/4	Kilogram	Lady Fingers (Okra, Bhendi)	Wasjed. Wo[ed dru amd ciut
2	Tablespoon	Coconut Oil	For seasoning
1/2	Teaspoon	Mustard Seed (Sarson)	For seasoning
1.004	Teaspoon	Jeera (Cumin Seeds)	For seasoning
1/2	Teaspoon	Dhal, Urid (white)	For seasoning
2	Nos.	Chillies Red Dry	Deseeded, broken in bits -Add
1/2	Medium	Onion	Add
1/4	Teaspoon	Turmeric Powder	Add
1/2	Teaspoon	Chilly Powder, Red	Add
1	Pinch	Asafetida (Hing)	Add
8-10	Nos.	Curry Leaves (Kadi patta)	To be added, with cut ladyfingers
1	Medium	Onion	Sliced, ad
	As Required	Salt	add
1	Tablespoon	Coriander Leaves (Kothmeer)	chopped for garnish

Method

Rinse and wipe dry all the ladyfingers with a kitchen towel. then slice them in half inch pieces. Keep aside.

In a shallow frying pan, heat 2 tbsp of oil. lower the flame and add
½ tsp mustard seeds,
½ tsp cumin seeds and
½ tsp urad dal

Saute till the mustard seeds crackle and the urad dal turns golden.

Add 2 dry red chilies (broken and deseeded).

Saute for a second or two till the red chilies change color.

Add ½ cup chopped onion. stir and saute the onions till they turn translucent.

Add ¼ turmeric powder,
½ tsp red chilli powder and
a pinch of asafoetida.

mix the spice powders with the rest of the ingredients.

Finally add the chopped ladyfingers and
8 to 10 curry leaves.
mix everything.
add salt. stir well again and saute on a low flame without covering the pan with a lid.

Keep on stirring at intervals of 3 to 4 minutes for uniform cooking.

Switch off the flame when the ladyfingers are cooked well.

Garnish with coriander leaves