Start by washing the okra and drying it with a paper towel. Trim the ends of the okra and cut it into bite-size, one-inch pieces.
In a large skillet or wok, heat oil over medium-high heat.
3 tablespoon corn oil
Add the okra and cook for about 5 minutes, occasionally stirring, until the okra is golden brown and crispy.
1.5 lb Okra
Remove the fried okra from the pan and set it aside.
To the same pan over a medium flame, add a few teaspoons of oil. Once it's hot, add ginger, garlic, and onion and cook until it is soft and translucent.
1 onion, 2 cloves garlic, ½ inch ginger
Add the tomato paste and spice powders. Stir well and cook for about 30 seconds.
2 tablespoon tomato paste, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Garam Masala Powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, salt to taste
Now add the 1 ½ cup of water and salt and bring it to a boil.
Add the cooked okra and simmer for about five minutes on medium heat. Stir in the yogurt or coconut milk. Cook for another minute on low flame.
½ cup vegan yogurt/curd
Add kasuri methi and chopped cilantro. Serve Okra Masala Curry hot with rice or roti. Enjoy!
1 teaspoon fenugreek leaves - Kasuri methi, 2 teaspoon cilantro chopped