Crispy Indian Okra (Bhinda nu Shaak)

Note: Makes 4 Servings

Items Needed

Place a large pan on high heat and add:
- 2 teaspoons canola oil
- 1 lb sliced okra
Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
Remove okra to a side plate
Using the same pan on medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1½ teaspoon garlic
- ½ teaspoon thai chili
- 4 tablespoon water
- ¼ teaspoon turmeric
Stir and the goal is to make a paste so you might need to cook for a few minutes.
Once the spices have cooked down add:
- 1 lb cooked okra
Stir to coat each okra and add:
- ½ teaspoon kosher salt
- 1 teaspoon coriander
To decrease the slime from the okra add:
- 1 teaspoon lemon juice
Let cook for ~10 minutes remember stir to avoid burning the okra.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt