Recipe

A A A

• 500 g ladyfingers, -washed and wiped completely dry ( okra)
• salt
• 1/2 tsp turmeric
• 1 tsp ginger paste
• 2 tbsp coriander leaves, finely chopped
• 1 tsp mango powder
• 1 tbsp coriander powder
• 1 tsp chili powder , depending on taste
• 1 tsp ajwain (bishop's weed)
• 1 tsp fennel seed
• 1/2 tsp fenugreek seeds
• 1/8 tsp asafetida powder
• 1/4 cup clarified butter
• 3 tsp lemon juice
• 1 tbsp chopped mint leaf (to garnish )

• 1 Cut off the top and end of the ladies' fingers and slit lengthwise on one side. Stuff the masala through the slit.
• 2 Heat the clarified butter and add the ladies' fingers to it. Stir-fry over high heat, till they look glossy. Lower the heat to medium, add 1 tsp lemon juice and mix well.
• 3 Leave uncovered and continue to sauté over medium heat. Add the lemon juice in two more stages, till the vegetable is cooked through. The ladies' fingers should retain some of their green colour and their shape.
• 4 Serve hot, garnished with mint leaves.