• Servings: 4
• 3/4 lb. okra
• 2 T. olive oil
• 1 t. garam masala
• 1 t. ground coriander
• ½ t. cumin seeds
• ½ t. turmeric
• ½ t. salt
• ¼ t. black pepper
• ½ t. amchoor powder

1. Wash okra and dry thoroughly. Cut off ends, then slice into ¼ inch coins. Heat olive oil in a nonstick medium skillet. Add gram masala, coriander, cumin seeds, turmeric, salt and pepper and stir to blend. Add okra and mix with spices. Cook, stirring often, until okra is tender, about 15 minutes. Do not add water. Just before stirring stir in amchoor. Makes 4 servings.

This recipe, a family favorite appeared in the L.A. Times in 1989. You will probably have to go to an East Indian market to get the spices. During the okra season, my husband makes this satisfying dish often. For an authentic experience, serve it with basmati rice.