Wash okras. Place them in a colander and drain water.
Remove stems and slice them into four parts leaving 1/4 th at the end.
Divide them in 3 portions and fry them in oil in skillet, one portion after another until they are a little bit tender. Keep the rest of the oil separately. Take 2 tbsp oil from the total oil. Season it.
Add fried okras to the seasoned material at low temperature.
Sprinkle the channa flour all over okras and keep for 2 mins at low-medium heat.
Serve these delicious okras with rice.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.