Ingredients

• 500g/1lb 2oz okra
• 2–3 tbsp olive oil
• ¼ tsp asafoetida
• 2 onions
• finely sliced
• 1 tsp salt
• 1 tsp ground coriander
• 2 small green chillies
• finely chopped
• handful chopped fresh coriander
• 1 tsp Kashmiri curry masala (see tip)
• pinch jeera masala (see tip)

Directions

• Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces.
• Heat the olive oil in a large sauté pan or frying pan. Once hot
• add the asafoetida and fry for a minute
• then add the onions and okra. Fry over a high heat for 4–5 minutes
• stirring continuously
• before adding the salt.
• Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.
• Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes.
• Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once.