Bhindi Masala

Spicy Okra
Serves 4

Preparation Time: 30 mins
Cooking Time: 10 mins

2 pounds fresh okra
3 tablespoons oil
¼ teaspoon cumin seeds
pinch of asafetida
¼ teaspoon turmeric powder
1 teaspoon salt
¾ teaspoon red chilli powder
2 teaspoons coriander powder
1 teaspoon dry mango powder (amchur)
2 tablespoons coriander, chopped
optional for party version
1 large onion, sliced
1 large tomato, sliced

Wash okra and thoroughly dry with paper towel or clean dish towel
 TLC Tip: It will be a gooey mess if okras are not dry before cutting!.
Cut and discard about 3/4 inch from both ends. Slice lengthwise into halves, or cut 1/2 inch round slices.

Heat oil in pan over medium heat.  Add cumin seeds, asafetida, and turmeric powder.  When cumin seeds start to pop, add okra and salt.  Stir and cover.  Reduce heat to medium-low, cooking until okra gets soft, stirring occasionally.  Add rest of spices.  Reduce heat to low and let cook for 5 minutes.  Garnish with chopped coriander.

Party version: Follow the above, except, before add okra, sauté onions until golden brown.  Add tomatoes and cook for 2-3 minutes.  You may increase the amount of oil to give that ‘restaurant’ look.
Stuffed variety: Instead of cutting okra in halves, slit them lengthwise on one side.  Stuff with all the spices (other than cumin seeds and asafetida) and follow the above method.

Additional Info
Serving suggestion:
Serve okra with plain paranthas and matar paneer, or dal makhani
Preferred kitchenware:
Nonstick frying pan with lid