2 lb / 900 g bhindi (okra in the us; lady fingers elsewhere)
½ t turmeric powder
1 t cumin seeds
1 t corriander powder
½ t garam masala
2 t oil
1 large onion
salt to taste
Directions:
Wash and dry (extremely important) the bhindi, and cut it into small pieces (cross sectionally). dice the onion and set aside. heat the oil in the skillet, wait until it’s hot, and add the cumin seeds to it.
When the cumin seeds begin to sputter, add the turmeric and fold in the onions. saute the onions until they brown, and add the coriander powder and bhindi. cook for a few minutes on medium to high heat until the okra is tender (crisp is fine). when it’s just about done, add the garam masala and saute for a minute or so.
