Bhindi Masala (Okra Fry)

Ingredients

• 2 tablespoons safflower oil or grapeseed oil
• ½ teaspoon black or brown mustard seeds
• ½ teaspoon cumin seeds
• 8 -10 fresh curry leaves (optional)
• 1 large onion, thinly sliced
• 1 1/4 pounds okra, trimmed and sliced 1/2 inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• ¾ teaspoon kosher salt
• ½ teaspoon ground turmeric
• 1/2-1 teaspoon hot Indian chili powder, such as reshampatti, or 1/4 teaspoon cayenne pepper

Directions

1. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil–it’s hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.
2. Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the “goo” or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.
3. Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.