|500 ml||okra — chopped|
|5 ml||coriander — ground|
|5 ml||cumin — ground|
|2 ml||turmeric — ground|
|2-3||green chilli — minced|
Wash and dry okra thoroughly, then chop or slice.
Heat oil in a frying pan, add the curry leaves, then the okra and spices – mix thoroughly.
Lower heat, cover pan and allow to cook for about 10 minutes-stirring continuously (do not add water).
Serve with rotis and some yoghurt.
Okra omits a sticky substance when it comes into contact with water — therefore always wash and dry thoroughly before chopping.
Avoid adding water to the cooking process; rather cover the utensil for a few minutes when cooking.