When buying okra, always look for young, tender pods, which tend to be small as well.
Okra is cooked in dozens of ways throughout India. This remains one of the simplest and most delicious North Indian ways of preparing it. Here it is not at all glutinous—it turns nicely brown and can be eaten with rice or flatbreads and a selection of legumes and relishes.
SERVES 4–6
• 1½ lbs. okra
• 1 medium onion
• 4 tablespoons olive or peanut oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Generous pinch of nice red chili powder
• ¾ teaspoon ground amchoor or 1 tablespoon lemon juice
• 1 teaspoon salt, or to taste
• 1 medium tomato, peeled and diced
1. Wipe off each okra pod with a damp cloth and leave it briefly to air-dry. Cut off the tops and tails. Slice the pod crosswise into ⅓ inch pieces.
2. Peel and cut the onion into dice about the same size as the okra.
3. Pour the oil into a large frying pan and set it over medium-high heat. When hot, add the okra and onions. Stir and fry until the okra starts to brown, turning down the heat little by little and stirring gently now and then. In about 15 minutes, the okra should be almost done, and the pan should be over very low heat.
4. Add the ground coriander and cumin, along with the chili powder, amchoor, or lemon juice, and salt. Stir for 2–3 minutes more, then add the tomatoes and stir gently for another 3–4 minutes.
