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1. Heat the vegetable oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle.
2. Mix in the asafetida powder.
3. Reduce the heat to low.
4. Mix in the onion, cumin seed, garlic and turmeric.
5. Cook and stir until the onion is just opaque, about 5 minutes.
6. Stir in the tomato and okra into the mixture.
7. Gradually mix in the chili powder, salt, and amchoor.
8. Cook and stir about 10 minutes, until okra is tender but firm.
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