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.