This recipe has been a staple in my Patti’s household for decades. A perfect side to have with rice, lentils, roti, and a quick way to add some greens to your meal.

Serving Size: 2

Ingredients:

• 2 cups of okra

• 1/4 cup of cooking oil

• Pinch of hing (Asafetida)

• 8-10 curry leaves

• ½ tablespoon mustard seeds

• ½ tablespoon turmeric powder

• 1/3 tablespoon salt

• 1/3 tablespoon red chili powder

Steps:

1.       In a pan add ¼ cup of cooking oil over medium heat. Once the oil is warm, add a pinch of hing, 8-10 curry leaves chopped, and ½ tablespoon of mustard seeds. Allow the mustard seeds to fizzle and pop.

2.       Add 2 cups of okra and saute on medium-high heat for 3-4 minutes.

3.       Add ½ tablespoon of turmeric powder, 1/3 tablespoon of salt, 1/3 tablespoon of red chili powder, and mix.

4.       Allow the okra to cook for 5 minutes uncovered and it’s ready to eat!