Bharwan Bhindi (Indian Spiced Okra)

Serve as an appetizer or over rice as an entree. Photo by Wesley Parsons.

Serves 6-8

Ingredients

1 pound okra

1/2 teaspoon crushed cumin seeds

2 pinches asafoetida

1/4 teaspoon kosher salt

1 teaspoon turmeric

5 tablespoons ground salted pistachios (almost powder)

1 teaspoon mango powder

1/2 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

3 teaspoons freshly ground ginger root

1/4 to 1 teaspoon green chili finely chopped, seeds removed (optional)

4 tablespoons sunflower oil

2 to 3 tablespoons water

Instructions

Wash and dry the okra. Remove ends and make a small vertical cut, being careful not to cut all the way through. Mix all the dry ingredients, add the ground ginger and choppedgreen chili (if using). Mix well. Gently open the okra and fill with spice mixture. Add sunflower oil to a pan over medium heat. Place the okra in the pan and cook for 2 minutes.Stir okra gently to prevent from burning. Add water, cover and cook about 7 to 8 minutes. Remove from heat and serve.