Okra

This is a simple and tasty dish. It does not need a lot of spices and as any okra goes, it is high in fiber. I will post another way to cook okra later...its with onions and equally tasty!

Ingredients:

1. Okra - whatever quantity you get is fine, just add the required spices accordingly. The spices below are for about 1 lb (this serves about 4 people)
2. Salt and red pepper - to taste
3. 1/2 tsp cumin seeds 
4. 1 tsp ground dried fennel seeds (saunf)
5. 1/2 tsp tumeric powder

Process:

1. Wash and cut bhindi - lengthwise or round - as you wish to eat. (do not wash okra after cutting it)
2. Add 1 tsp oil to frying pan and when hot, add the cumin seeds.
3. Add the okra to the pan.
4. Add salt, red chilli and haldi and mix.  Cover and cook on low to medium heat.
5. Stir occasionally so it does not stick to the bottom.  It cooks very fast, within 10-15 mins.
6. When almost cooked (check with a spoon - the okra should cut easily), add half tsp of ground fennel (saunf) powder. Mix well.
7. Stir the okra in the uncovered pan on high heat to give it a nice roasted flavor. This will also remove any of the slippery texture.  Add little more oil at this step and stir a bit more if you want a roasted and fried type okra.

I eat the okra with parantha (a type of chapathi or naan). You can eat it as a side vegetable with any lentil soup, or with rice.