This dish is a favorite of many in India. It goes well with a simple dal, a simple kachumber and plain yogurt and rice or chappati. Try this dish. Okra is not very popular here in North America but this dish will become your favorite too when you try it.
1 lb. okra, washed and patted dry with a cloth. The okra must be dry before it is cut.
2 tbsp. ghee
1 tsp. minced ginger
1 medium onion sliced fine lengthwise
1 tsp. salt
1 tsp. whole cumin
1/2 tsp. turmeric
1 tsp. powder
1/2 tsp. red chili powder
Cut okra in thin slices
Heat ghee on medium heat in a sheavy skillet or iron skillet. Add cumin.
Add onions and fry them till they turn brown.
Add okra and ginger. Fry uncovered until the okra cooks and starts browning
Add turmeric, cayenne and salt. Mix in the spices and cook for one more minute.
TIP: Bhindi tends to get slimy when cooked. To minimize this, make sure that you fry the bhindi uncovered, wash it a few hours before you cook with it and do not add any of the dry spices until the end.