Bhindi (Okra)

Ingredients:

• ½ lb. fresh bhindi (or frozen if fresh not available)
• ½ tsp cumin seeds
• 1 tsp garlic paste or 1 garlic clove finely chopped
• 1 tsp coriander powder
• ¼-½ tsp mango powder (amchoor) – optional
• salt

Instructions:

1. If you have fresh bhindi, wash it well. Then cut the ends off, and cut the remaining bhindi into small ½ inch pieces. If you have frozen bhindi, it is likely already cut.
2. Next, heat oil in a pan on medium to medium high heat.
3. Once the oil is hot, put in ½ tsp cumin seeds and saute until they are “wiggling”, turning brown, and aroma of cumin seeds releases.
4. Add 1 tsp garlic paste or 1 garlic clove finely chopped. Stir fast, as garlic burns quickly. If necessary, you can take the pan off of the heat briefly so that the garlic does not burn.
5. Throw in the bhindi and stir fry on medium heat until bhindi is cooked. It will get REALLY slimey at first, but will eventually start drying up. This can take a while, particularly if you are using frozen bhindi (20-30 minutes).
6. Add about 1 tsp coriander powder and about ¼-½ tsp mango powder (amchoor)
7. Add salt to taste.