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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.