1 lb/450 g okra
1 onion
1 tsp chopped ginger
1 tsp cumin
¼ tsp turmeric
½ tsp coriander powder
½ tsp salt
3 green chilies, finely chopped
2 curry leaves
3 tbsp vegetable oil
Rinse the okra and drain thoroughly. Chop and discard the ends. Dry it carefully. Cut the okra into small pieces. Heat the oil in a large, heavy-bottom pan. Add the chopped onion, ginger and chilies, curry leaves, cumin, coriander and salt, and mix together. Stir-fry for 5-7 minutes. Finally add the okra, mixing with a slotted spoon. Stir-fry the okra over medium heat for 10-13 minutes. Then transfer to serving plates. Serve hot.
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