India & Curry
Yield: 4 servings
2 1/2 tbsp Vegetable oil
1 cup Onion, thinly sliced
1/4 tsp Five spice powder
1/4 tsp Turmeric
1 tbsp Ginger, grated
1 tsp Green chile, seeded & minced
30 ea Okra pods, trimmed & cut crosswise into 2" pieces
1/4 cup Water
1/4 tsp Amchoor (Mango powder)
1/4 tsp Salt
Heat 2 tbsp oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.
Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.
Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.