Bhindi Amchoor

Ingredients

• 1 pound okra
• ½ cup canola oil
• ½ teaspoon cumin seeds
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger
• ½ teaspoon jalapeño pepper, minced
• ½ teaspoon turmeric powder
• ½ teaspoon red chile powder
• 2 teaspoons amchoor (dried mango powder)
• 1 teaspoon lemon juice
• 1 tablespoon chopped cilantro
• Kosher salt, to taste
• Steamed rice, for serving

Directions

1. Remove the stems of the okra and cut it lengthwise into quarters, discarding the seeds when possible. Set aside.
2. In a skillet, heat the oil. Add the cumin seeds and cook over medium heat until they begin to crackle, about 30 seconds. Add the chopped onion and cook until it's translucent, about 5 minutes. Add the ginger, jalapeño, turmeric powder and red chile powder and stir until combined with the onion mixture. Add the okra and cook until softened, about 8 minutes. Stir in the amchoor powder, lemon juice and chopped cilantro and season with salt. Serve immediately over rice.