Stir Fried Okra with Capsicum
250 gms okra; tips and ends trimmed and then chopped into 1/2 inch pieces,
2-3 capsicum (green bell pepper); diced into 1/2 inch pieces,
2 onion; coarsely chopped,
2″ piece ginger; coarsely chopped,
4 cloves of garlic; minced,
3 tbsp tomato puree,
1/2 cup yogurt,
1 tsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Oil for frying and tempering.
For the masala –
1 tsp jeera (cumin seeds),
1 1/2 tsp dhania dana (coriander seeds),
1/4 tsp methi dana (fenugreek seeds),
2-3 dry red chillies or as per taste,
To prepare the masala, dry roast all the ingredients and grind to a fine powder.
Heat 2-3 tbsp oil in a kadhai and fry the okra until cooked. Drain and set them aside. In the same kadhai, add more oil if required and then fry the capsicum until cooked. Drain and set them aside too. Now add ginger and garlic to the kadhai and fry for a minute. Then add onions and saute until translucent. Add tomato puree and cook stirring ocassionally until the mixture starts leaving out oil. Then add the ground masala and cook for a while. Add beaten yogurt, kasoori methi, stir, cover and cook for 2 minutes. Add fried okra and capsicum, stir and cook for 2 more minutes. Serve hot with parathas.