Indian Okra and Onions

Modified from The Indian Epicure, Meera Taneja, Mills and Boon Limited

This is a good, relatively quick okra dish. The point is to get both the okra and onions to be black in places.

Ingredients

1 pound okra
2-3 medium onions, sliced
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
Salt
Oil

Directions

Wash okra and dry thoroughly. Slice off tips and tops. Slice lengthwise into 4 or 6 pieces, depending on thickness. I usually slice a few into paper-thin rounds as well.

Use a heavy pan that is big enough to hold the okra in one layer. Heat in the pan enough oil to cover the bottom. The oil should be quite hot. Add the cumin seeds and let them pop. Then lower the heat a little bit and add the turmeric, cayenne and sugar. Now add the onions and the okra. Keep the pan hot. Finally, add the salt. Stir and fry until the okra is done, and parts of the okra and onions are burnt a little.

Jim Plank

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