500 g tender okra
medium onion, chopped finely
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon garam masala
Salt to taste
Ensure that only tender okra is used. Wash
and cut off the stalk ends and slice the okra into bite-size pieces.
Heat a wok with t ghee and fry the panch phora for a minute. Then add
onion and fry, stirring until it starts to turn golden. Add turmeric,
chili powder, salt and garam masala. Add okra,
stir well, cover and cook, stirring occasionally until okra is tender. Serve as a
vegetable accompaniment to white rice or chapatis.