Okra Fry (Bhindi Masala)

Ingredients

• Safflower oil

  Salad or cooking, linoleic, (over 70%)

  2 tbsp or 27g

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Onions

  Raw

  1 large or 150g

• Okra

  Frozen, unprepared

  20 oz or 567g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

Directions

1. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil--it's hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.
2. Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the "goo" or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.
3. Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.
4. Recipe by: Shefaly Ravula & Amee Meghani (source: http://www.eatingwell.com/recipe/255180/okra-fry-bhindi-masala/)

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