Red Saag and Okra (Omra)

Ingredients

• 1 pound Greens (spinach, mustard greens, or mixed saag), thoroughly cleaned and washed (Must be thoroughly cleaned and drained)
• 8 ounces Okra (omra), peeled if large (Half fry if large before adding to the dish)
• 3 tablespoons Cooking oil (For frying)
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Ground garlic or garlic powder
• 1 teaspoon Salt (To taste)
• 1 cup Water (For cooking)

Instructions

1. 1Thoroughly clean and wash the greens multiple times to remove all dirt and grit. Place in a colander and allow all water to drain away completely.
2. 2If the okra is large, peel it and half fry it in a separate pan until lightly browned, about 5 minutes. If small, simply trim the ends and set aside.
3. 3In a large pot or deep pan, warm the oil over medium heat. Add the turmeric, red chili powder, cumin, coriander, ginger, garlic, and salt. Fry the ground spices for 1-2 minutes until fragrant, stirring constantly to prevent burning.
4. 4Add the drained greens and prepared okra to the pot with the fried spices. Stir well to coat everything with the spiced oil. Cook over medium-high heat, stirring frequently, until the greens wilt and become crisp, about 5-7 minutes.
5. 5Add the water to the pot and stir to combine. Reduce heat to low, cover, and cook over a slow fire until the greens and okra are completely tender, about 20-25 minutes. Stir occasionally to prevent sticking.
6. 6Once the greens and okra are tender and the flavors have melded together, taste and adjust salt if needed. Serve hot with rice or flatbread.