You hate Okra because of the texture?  You have to try this Indian spiced okra that is served dry.  No sliminess at all!

Ingredients

• Okra (however much you will eat, or more for leftovers)
• 1 tsp Vegetable Oil
• 1/4 tsp or to taste Hot red Chili powder
• 1/4 tsp Turmeric
• 1 tsp Cumin seeds
• dash of Asafetida
• 1 tsp or to taste Salt
• 2 tsp Coriander powder
• Optional- 1 tbsp Besan or Chick Pea flour if you have it

Use frozen or fresh okra, if fresh, wash and then let them dry thoroughly before cutting to avoid the sticky sap spreading. Slice across from top to bottom making little circles and put aside.

 

In a large pan, heat 1 tsp of oil over medium heat.  Once one cumin seed dances and sizzles the oil is ready- add the rest of the cumin and stir for 30 seconds into the oil.  Add your asafetida and Turmeric.  Add the okra, red chili powder and cumin.

Stir once or twice and then cover for about 2-3 minutes. Keep checking it to make sure that its not burning on the bottom, you may want to lower the heat, but try not to stir because all that sticky sap will make it hard to stir.

After the okra has softened about 3 minutes over medium heat, uncover and keep cooking until the sap dissipates and the okra seems to be a bit dry.

Now add the salt and besan if using and stir for another minute.

Take off the heat and enjoy!  I often serve this with some rotis and rice for a healthy lunch.  Would go well with beer or a Savignon Blanc if you are having this for dinner.