Step 1

Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces.

Step 2

Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.

Step 3

Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.

Step 4

Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes.

Step 5

Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once.