1 bag burgundy Okra

1 TBSP ghee

1 tsp cumin seeds

0.5 tsp black mustard seeds

0.25 tsp turmeric

1 small chilli slit in the middle

0.5 tsp of salt

6 curry leaves

pinch of hing (asafoetida)

Coriander leaves to garnish

1. Wash and dry okra, chop off top and slice into 1cm circles,

2. Heat ghee

3. Add cumin and mustard seeds

4. When they pop add green chilli, curry leaves and salt

5. Add okra and turmeric

6.Cover and cook for 15 minutes or until okra is soft

7. Serve with chapatti and / or basmati rice