Ingredients

• 250 grams Ladies fingers
• 4 Onions, sliced
• 3 Green chillies, minced
• ½ teaspoon Fennel seeds
• 1 teaspoon Roasted fennel powder
• 1 tablespoon Thinnai Foods Curry powder
• ¼ teaspoon Asafoetida Powder
• A few fresh Curry leaves
• 200 ml Coconut milk (optional)
• 2 tablespoons Sesame oil
• Lime juice and Salt  to taste

Preparation Methods

1. Rinse, dry and cut the okra diagonally into 2cm (1”) pieces. It is important to rinse the okra and dry them before cutting, else it will release a slimy substance that compromises the taste of the dish.
2. Heat oil over medium heat in a frying pan and sauté the fennel seeds for 1 minute. Add the onions, garlic, chillies and curry leaves. As the onions brown, add the okra and stir well. Cover.
3. When the okra is slightly cooked, add the curry powder, asafetida powder and salt to taste. Add the coconut milk (if using)
4. Let it cook further in its own moisture. Remove. Sprinkle the fennel powder and lime juice. Mix well. Serve.

Serve with Rice

Serves 4