Bhindi Bhaji

"Bhaji" is the Hindi word for a type of vegetable side dish that is usually served fairly dry and without a sauce. If you like okra, this recipe is a great way to use it.

4 to 6 servings

• Oil -- 1/4 cup
• Mustard seeds -- 1 tablespoon
• Cuminseed -- 2 teaspoons
• Chile peppers, minced or sliced into rounds -- 1 to 3
• Turmeric -- 1/2 teaspoon
• Asafoetida powder (optional) -- a big pinch
• Okra, stems removed and sliced into 1/2-inch rounds -- 1 1/2 pounds
• Salt and pepper -- to taste

Method

1. Heat the oil over medium flame in a large pot or wok. Add the mustard and cumin seeds and stir just until the mustard seeds start popping, 1 to 2 minutes.
2. Add the chile peppers, turmeric and asafetida powder and sauté briefly. Add the okra, salt and pepper and saute, stirring often until the okra is cooked through but still firm, 4 to 5 minutes. Adjust seasoning and serve.

Variations

• Bhindi Bhaji with Tomatoes: Add 1/2 onion, minced, with the chile peppers and proceed with the recipe. After 2 to 3 minutes of frying the okra, add 2 cups of chopped tomatoes and simmer until cooked through.