Gujarati-Style Spiced Okra (Bhindi)

Ingredients

• Okra (bhindi/vendakka) - 500 g
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 1/2 tbsp
• Garam masala powder - 1/2 tsp
• Grated coconut - 1 tbsp
• Coriander leaves - 2 tbsp
• Bengal gram flour (besan) - 1 tbsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds (uluva) - 1/4 tsp
• Asafoetida powder (kaayam) - 1/4 tsp
• Salt
• Sugar - 1 tsp
• Oil - 3 tbsp
• Coriander leaves for garnish
• Grated coconut for garnish

Instructions

1. 1Wash the okra and pat it dry with a clean towel; trim both ends, slit each pod lengthwise, and cut into medium pieces so they cook evenly.
2. 2Chop the coriander leaves, then in a bowl combine turmeric, red chili powder, coriander powder, sugar, garam masala, grated coconut, bengal gram flour and salt to make the spice mix.
3. 3Heat the oil in a pan. Add the mustard seeds and let them splutter, then add the fenugreek seeds and asafoetida so they release their aroma.
4. 4Add the prepared okra to the pan and stir to coat the pieces in the tempered spices, then reduce to low flame and cook, stirring occasionally, until the okra is tender; take care not to let it burn.
5. 5Add the spice and besan mixture to the cooked okra, stir well to combine, and cook on low flame for 2-3 minutes so the flavors meld.
6. 6Remove the pan from the heat and transfer the okra to a serving dish.
7. 7Garnish with coriander leaves and grated coconut before serving. Optional: serve warm with rotis or steamed rice.