Makes 3-4 cups, good for 6 wraps
3 cups fresh okra/bhindi/ladys finger, washed, wiped dry and cut into 2 inch pieces
1 cup red onion cut into strips
1/2 tsp red chili powder
1/4 tsp turmeric
1/4 tsp cumin powder
1/2 tsp salt or more as needed
2 tsp vegetable oil
2 dried whole chilies, cut up roughly
A sprig of curry leaves
1/4 tsp mustard seeds
1/2 tsp split urad dal/uddina bele
1/2 tsp split channa dal/kadale bele
A pinch of hing/asaefotida
Place a pan on medium. Saute okra with a tsp of oil, for about 10-12 minutes. The green okra skin will get golden brown patches. Set aside on a plate.
In the same pan, add a tsp of oil. Carefully pour the lentils, mustard seeds, curry leaves, red chilies, and onions into the pan, in separate heaps, and cook them separately until the lentils turn golden brown.
You can add all these one after another, but I prefer to do it this way, to save time and it saves energy! Combine them together and saute for a minute. Toss in the okra and cook for 4-6 minutes.
To this, add all the powders, roast for 2 minutes on high heat. Just for 2 minutes. Turn off the heat. You can eat this as is, or as a side with rice and curry. It tastes yummy in a chapati wrap as well. Enjoy!