Uses of amchur: 

1.  It is used on occasions instead of fresh lime juice
2.  Sprinkle a pinch of amchoor on steamed vegetables and fold in for a tangy taste
3.  On hash browns or roasted potato for a tangy taste
4.  Towards the end of cooking in garbanzo beans for a rich brown color and tangy taste
5.  Great to sprinkle on barbecued meats and vegetables
6.  On fresh cucumbers and fresh slices onions (garnish with cilantro for an Asian taste)
7.  Excellent as a seasoning for kebabs and chicken before grilling
8.  Used to season fruit chutneys

Bhindi Masala (Okra Pan Fried -seasoned with tangy amchur)
Ingredients:
2 lbs. Okra
1 tsp. chili powder
1 tsp. garam masala powder
1/2 tsp. amchur powder
1/2 tsp. chaat masala
3 tbsp. gram flour or besan
oil and wok for frying
1 1/2 tsp. ginger - julienne
2 fresh green chilies - slit (optional)

Preparation:
Snip off both ends of each okra, slice lengthwise into four slices. Arrange all sliced okra in a flat dish and sprinkle salt, chili powder, garam masala powder, amchur powder and chaat masala over them. Mix well to coat the okra slices evenly. Sprinkle gram flour over the okra and mix lightly until evenly coated, preferably without adding any water.   Heat oil in a pan until it hot. Pan fry in batches. Fry coated okra slices, separating each lightly with a fork. Do not allow slices to stick to each other. Remove from oil when both sides are crisp and brown. Remove to a serving platter and serve hot. Can be garnished with julienne ginger and slit green chilies or fresh coconut shavings.