Okra is one of the popular vegetables in India and Japan. There is however a difference in how we enjoy it. I grew up eating okra with a short cooking time. I simply rub salt on raw okras and boil for 1 to 2 minutes, slice them and add them to a salad. Or, just eat them with some kewpie mayo (Japanese mayonnaise). I enjoy the stickiness of okra.

In Indian dishes I have learned from my mother-in-law, we cook okra longer than how I am used to so that the stickiness of okra is minimized. This dish goes well with roti, Indian tortilla.

In the last step of this recipe, you can adjust the cooking time based on how you like okra to be done.

Pan fried okra - Bhindi

Serves 4

Ingredients:

2 tablespoon oil

1 teaspoon Cumin seeds

1/2 Onion, large diced (about 1/8 inches)

1 teaspoon (or 1 inch) Ginger, crushed

1 1/2 teaspoon Coriander powder

1/8 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

250g Okra, cut into 1/4 inch thickness

1/4 teaspoon black pepper, freshly ground

1/2 teaspoon Salt

1/2 teaspoon Mango powder

1. In a pan, heat the oil in medium heat. Once the oil is heated, add cumin seeds.

2. Once cumin seeds start to crack, add diced onions and minced ginger, and stir occasionally.

3. Once the onions become translucent, add coriander powder, red chili powder, and turmeric powder.

4. Bring the heat to medium-high, add okra and sprinkle salt. Saute okra for 2 to 3 minutes to evaporate some liquid from okra.

5. Reduce the heat to medium-low, and continue to cook while coating okra well with onion and spices in a pan for 2 minutes.

6. Cover a pan with a lid and let it cook for another 5 to 7 minutes. Don’t let the onion burn.

7. If you prefer to have well-cooked okra and less sliminess, cook for another 10 minutes.

8. Sprinkle mango powder Just before serving.