A Day For Okras

Ok so today am back to my grind with my alternate life-schools have resumed and am back tutoring my students at home. So couldn't come up with too many fancy ideas as there were preparations to be done and new faces to receive and old students to chat with. 
Besides that my younger one was not in the pink of health, the entire summer he was at home and now that the school has reopened ,everyday is like Monday Blues for him, so another soul to comfort and pamper...two of the men in my house are always like this when they get a mild sneeze or a cough...Anyway, the doc says he should be fine and has put him on some vitamins and a tablet for his fever.

So, here I am with the simplest and one of the easiest veggie that cooperates with us-just need to chop/dice them up_Okras.
In the Vendakya/Okra/Lady's finger stir fry, I've chopped them small and then in some oil,put in a tsp of mustard, tossed in some sliced onions, cumin powder, turmeric and salt to taste along with the chopped Okra, stirred them well in the wok and in a minute or two, it is done. Those who wish to add more spice, can add in some chilly powder/two slit,green chillies. Don't overfry them and please do not be tempted to add too much oil. I've seen people brown them, looks good, tastes heavenly as well, but I like to keep them green as shown in my pic. Enjoy!

 The Okra curry-in a pot of water, I added in a few, half inch cut Okra, tomatoes and sliced onions with a tsp of turmeric powder.Let it cook well. To it I added in some ground paste of grated coconut with a tbsp of coriander powder, two pearls of garlic,two dry, red chillies, a little bit of ginger. As they merge well with the cooked Okra, add in the salt and adequate tamarind paste. Check for salt and the tanginess after the whole dish has cooked well. Splutter some mustard with curry leaves and some shallots and dry chillies in a smaller skillet and add that as the final touch to your Okra Curry. Best with Plain white rice/rotis