(serves 2) Chef Mohammad Shorkey, Peppermill restaurant, Al Wahda, Abu Dhabi
Prep time: 10 mins Cooking time: 10 mins Ingredients 2 tsp oil 1 tsp ginger-garlic paste 150g okra, washed, dried, trimmed and cut into thick discs 1/2 tsp chopped green chilli 1 tsp julienned ginger 1 tsp sliced garlic pinch red chilli powder pinch cumin powder pinch chaat masala pinch turmeric powder pinch garam masala powder coriander, to garnish cherry tomatoes, to garnish
Method 1. Heat oil in wok and add ginger-garlic paste. Sauté until it begins to brown. 2. Add okra, green chilli, ginger, garlic, red chilli and all spice powders. Season with salt and stir fry over medium to low heat until okra is soft. 3. Garnish with coriander and cherry tomatoes and serve hot with chapattis or any other Indian flat bread.