2 tablespoon cooking oil
1/2 fenugreek seeds
1 whole red chili (broken to 2-3 pieces)
2 garlic cloves (sliced or chopped)
4 cups Indian Okra (washed and cut)
Salt to taste
1 teaspoon turmeric
2 teaspoon coriander powder
1 teaspoon amchur (dry mango powder)
Heat oil in a thick bottom pan. Add garlic, fenugreek seeds and chilli. As the garlic begins to brown add okra. Sautee on medium high for 3-5 minutes until the skin begins to brown.
Stir in turmeric. Turn the heat to medium, cover and cook for 8-10 minutes until the the okra begins to soften.
Uncover. Add salt. Sautee for 3-5 minutes until the okra is cooked.
Sprinkle coriander powder and amchur powder. Stir to mix well. Turn off the heat and serve hot as a side.