If Rajma is my favorite legume, then Okra is my favorite vegetable. I could eat it all day, every day. Well, not really, but I could eat a lot of it in one sitting. Why only southerners (I’m talking Louisiana, not Kerala) get this, I’ll never know. If you’ve ever wondered what to do with this vegetable, here’s your chance. But resist the urge to use frozen. It never quite gets the subtle crunch that makes this dish so good. Just think…20 minutes from now, you could be enjoying yourself some okra (not to be confused with talk-show wonder Oprah), or as we call it-bhindi (not to be confused with bindi, the dot that goes on a forehead-and incidentally, now comes in many wonderful shapes and colors).
5+ cups water
2.5 cups okra, diced into 1/2 inch cylinders
1 medium onion, diced
4 Tbsp oil, in two parts
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp chili powder
1 tsp salt (or to taste)
2-3 Tbsp lemon juice or 1/2 tsp mango powder
Note: You will need to pans
1. Heat pan 1 on medium, add 2 tbsp oil.
2. Add okra, coat in oil, and let cook for 10-15 minutes-gently stir occasionally for even cooking. (Reduce heat to medium-low if burners are too intense.)
3. Heat pan 2 on medium, add onions, saute until brown.
4. Add all dry spices (except mango powder), salt, and stir.
5. Combine cooked okra, onion mixture, and lemon juice/mango powder in pan 2.
6. Cook for a few more minutes if desired.
6. Serve over roti and enjoy!