Bhindhi (Okra)

Ingredients:

• 1 and 1/2 lbs. okra
• 5 medium sized onions
• 1/3 cup oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin powder
• 1 tablespoon ground garlic

Spices (after frying the okra):

• 1 teaspoon sea salt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 pinch clove powder
• 1 teaspoon pomegranate powder

Directions:

Wash the okra and chop into bite size pieces (~2cm in length, as seen in picture).

Slice the onions.

Pour the oil into a non-stick deep pan, put on medium heat. Add in fennel seeds and stir. After about a minute add in the cumin powder and stir again.

Next add in the ground garlic, and stir.

After a minute, add in the onion and okra, and stir.

After mixing, put the lid of the pan on, then after 5 minutes, stir again. Leave it for 7 minutes, and then put the lid back on for 3 minutes.

Uncover the pan and stir again. If you are seeing some sliminess, let it cook for a few more minutes.

Next sprinkle all the spices, and stir.

When you begin to see oil separating from the rest of the ingredients, turn off the heat.

Your dish is ready to serve, enjoy with roti or naan!