by Monica Kar
- Okra cut into uniform bite-sized pieces
- Sunflower, canola or sesame oil
- Cumin seeds
- Few pinches of coriander powder
- Sea salt to taste
- Red chili powder (optional)
- Buy okra which is supple, medium width (not too wide) and a uniform green in color.
- Wash under running water and spread out on a kitchen towel.
- Dry with the towel. This is important!
- Place a wok with sunflower or canola or sesame oil on high heat.
- Add cumin seeds; wait until they splutter.
- Add okra and keep on high heat. Stir fry. Okra emits a "lacey" or "gummy" substance when heated.
- Let this cook on high heat, stirring at intervals.
- When most of this has cooked away, or when you think the okra is getting burnt — whichever comes first!!!! — reduce the heat to medium-low and let the okra cook until soft, stirring only occasionally.
- When soft, add sea salt and coriander to taste.
- If you enjoy spicy food, add red chili powder, stir a couple of times and turn off the heat.