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This okra dish is very popular in Indian restaurants. It’s one of my favorite vegetables to eat but only when cooked Indian style. Okra has a very slimy wet texture if it is frozen or any water is introduced to the dish. Now I remember okra as a summer vegetable. This was back when we used to eat according to what was in season. Things have changed and I can get okra year round. Usually, this dish is made out of fresh okra and sauteed for a long time till the wet texture is cooked away. I have used frozen okra in this recipe since it is cheaper and easier to find. My Mom informed me of a way to get the slimy texture out of the frozen vegetable. I cooked it in the microwave for three minutes and that did the trick! Adjust time according to the intensity of your microwave, of course! The dish is finished with ‘aamchoor’ (dry mango powder) to give it a soft tart taste. I added fresh lemon juice instead. It works quite well. This is for those of you who want to incorporate more vegetables into your repertoire. This can be a side dish with fish, chicken or even a roast. Enjoy!

• 10 ounces frozen chopped okra, thawed or fresh if you can find it
• 2 tablespoon olive oil
• 2 serrano chilies, cut and split in half
• 1 large onion, sliced thin
• 2 teaspoon salt
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• 1 teaspoon lemon juice or 1 teaspoon aamchoor

Line a large plate with a sheet of paper towel. Place the okra in one layer and microwave for 3 minutes. The reason for this step is to remove the wet slimy texture frozen okra has.
In a cast iron or non-stick frying pan heat the olive oil. Add the onions, serrano chilies and sauté over high heat. Add the okra. Stir constantly careful not to burn but brown evenly. Once the okra and the onions are dark brown and well sautéed, add the salt, turmeric, garam masala and cayenne pepper. Take off heat and add the lemon juice. Adjust seasoning and serve.