1 dried hot red chilli (or half for very mild dish)
2 tsp ground cumin
1 tsp ground coriander
5 tsp ground turmeric
4 tbsp vegetable oil
1 tsp cumin seeds 400g/14oz fresh, tender okra, cut into 2 cm/0.75 in lengths
1 tsp salt
1 tsp sugar
about 4 tsp fresh lemon juice
- Put garlic and chilli in blender with 3 tablespoons of water and blend until smooth. Transfer to bowl, add the ground cumin, coriander and turmeric. Mix well and set aside
- Heat the oil in a nine-inch frying pan, and when hot add cumin seeds. As soon as it begins to sizzle (this takes just a few seconds), reduce the heat and pour in the spice mixture. Stir-fry for one minute, then stir in the okra, salt, sugar, lemon juice and four tablespoons of water.
- Bring to a gentle simmer, cover tightly and cook over low heat for 10 minutes, or until the okra is tender. If you need to cook for longer, you may need to add a little more water. Serve hot.