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posted: 2/18/2014 5:01 AM

Bhindi -- Tangy Okra

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  • Cook of the Week Sushma Bhanot adds lemon juice to cooked okra to keep the vegetable's signature sliminess in check.

       Cook of the Week Sushma Bhanot adds lemon juice to cooked okra to keep the vegetable's signature sliminess in check.
    George LeClaire | Staff Photographer

 

3 tablespoons canola oil

1 teaspoon turmeric

1 teaspoon salt

1 pound fresh okra, cut length-wise

2 tablespoons lemon juice

1 tablespoon roasted, coarsely crushed coriander

1 tablespoon roasted, coarsely crushed cumin

¼ teaspoon of red chili flakes

Heat oil in a shallow wide pan over medium to high heat. Add salt, turmeric and okra and stir for 2 to 3 minutes until the okra is coated evenly with spices. Stir in lemon juice (the lemon juice will reduce the sliminess of okra). Cook 5 to 6 minutes until okra is tender.

When the okra is ready, sprinkle with cumin, coriander and chili flakes. Mix well. Serve with bread or naan.

Serves four.

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