Bhindi do-pyaza

do-pyaza = double the (usual quantity of) onions

1/4 kg fresh tender lady’s finger, chopped into 1 inch pieces
1/4 kg onions, finely sliced
1 large tomato, finely chopped
3/4 tsp cumin seeds
1″ ginger piece, grated
big pinch turmeric powder
1 1/2 tsp coriander powder
1/4 tsp garam masala powder (optional)
1/2 tsp kasoori methi (dry fenugreek leaves)
salt to taste
1/4 tsp sugar
2 tbsp coriander leaves
1 1/4 tbsp oil
1 Wash and dry the okra thoroughly (dry with a kitchen towel). Trim the ends and cut them into one inch pieces.
2 Heat one fourth tbsp of oil in a cooking vessel. Add the sliced okra pieces and stir fry them till they are three-fourth cooked. Constantly stir fry on medium to ensure they don’t burn or stick to the pan. Add salt and turmeric powder and remove.
3 In the same pan, add the remaining oil. Add the cumin seeds and toss for 8-10 seconds. Add the, grated ginger and immediately add the sliced onions and saute till they are transparent yet crisp.
4 Add the chilli powder, coriander powder, garam masala powder and saute for 2-3 mts. Add the chopped tomatoes and cook further for another 4-5 mts.
5 Now add the stir fried okra and combine well and cook further uncovered for 12-15 mts. Add kasoori methi, sugar and lemon juice. Combine well and adjust salt. Turn off heat.
6 Garnish with fresh coriander leaves and serve with hot rotis or rice.