in kitchen 11

Ladyfingers or okras have a taste of their own.

Chop the ladyfingers so that each piece resembles a cube.
Heat refined oil in an open cookware or kadhai.
Add salt according to the quantity of the ladyfingers.
Add the entire amount of chopped ladyfingers. It is better to cook 1kg and not less than 1/2kg.
Stir until all the chopped pieces are smeared with the salted oil. Add oil if necessary.
Cover the cookware with its matching lid.
Cook it on the small burner at low flame for 10 mins.
Open the lid and stir gently. Do not worry if a little bit is stuck at the bottom. Or use a non-stick cookware.
When you feel that the sliminess of the ladyfingers is gone, cover the cookware as before.
Turn the gas off.
After waiting for 2 mins. stir again. All that was stuck to the vessel comes off loose.
Serve with chapattis or rice with daal.

NOTE:
1) The same recipe with a greater amount of oil is called 'deep-fried ladyfingers' in Bengal. The ladyfingers are lifted off the oil-well with a sieve (like chops or french fries).

2) A spoonful of sugar can be added at the end, after the gas is turned off. It makes children like it more.
3) It is better not to add turmeric (usually people do) as it turns the ladyfingers black.