Wash the lentils thoroughly and put in a
saucepan with enough water to cover. Bring to the boil and cook until
soft but not mushy. Drain and set to one side. Heat the oil in a deep
round-bottomed frying pan or a karahi and fry the onion seeds until they
begin to pop. Add the onions and fry until golden brown. Lower the heat
and add the ground fenugreek, ginger, garlic, chili powder, turmeric and
ground coriander. Throw in the mango slices and the okra.
Stir well and add the salt, red chilies and fresh coriander. Stir-fry
for about 3 minutes, or until the okra is well cooked. Finally, add the
cooked lentils and sliced tomato and cook for a further 3 minutes. Serve
hot.
Serves 4
If you like okra, you will love this spicy
tangy dish.
