Ingredients:
Serves 2-4

250g of frozen or fresh okra
2 small onions, 1 sliced very thinly
1 Tbsp. Anapana
2 tsp. Vegetable oil or ghee
(clarified butter available at
Indian grocers)
2 cloves of garlic crushed
1 inch cube of ginger sliced
thinly or grated
20 ml of lemon juice

Combine 1 onion, Anapana masala, oil, garlic, ginger and lemon juice in a food processor and blend to a paste adding water if necessary. Fry the remaining onion in a little oil until well browned and almost crispy. Set aside.


Add the paste to the pan and cook, stirring constantly over medium heat until the mixture smells sweet, about 3-4 minutes. Add the okra and cook until tender but still firm. Serve immediately to prevent the okra from becoming soggy.

Add salt to taste Garnish with the crispy onions. The paste can be made a day ahead and stored in an airtight container in the refrigerator.