Ingredients

• 450 grams of frozen okra
• 3 tablespoons of sunflower oil
• 1 teaspoon of black mustard seeds
• 1 teaspoon of salt
• 1 teaspoon of turmeric powder
• 1 pinch of hing
• 1 heaped teaspoon of chilli powder
• 2 teaspoons of dhana jeera powder
• 1 cup of liquidised peeled tomato
• 6 drops of lemon juice
• 1 tablespoon of coriander
• 1 green pepper

Method

1. Heat the oil on a medium heat (7) for 5 minutes
2. Add the mustard seeds, ensuring there is a lid on the pan - they will pop!
3. When the seeds stop splattering, turn the heat down (6) and add a pinch of hing and immediately add the okra
4. Cook with the lid off, stirring continuously to stop it sticking to the pan
5. Cook for 5 minutes to defrost the okra, then add salt, turmeric, and lemon juice
6. Once the okra is semi cooked (the stickiness has gone away) add the tomatoes, chilli powder and dhana jeera
7. Cook on a low heat (4) until the okra is tender
8. (optional) slice the green pepper and add to the pan about a minute before the okra is fully cooked
9. Take off the heat and garnish with coriander
10. Serve with fresh warm chapatis - yum!