Bhindi - Tangy Okra

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.