Indian Spice-Stuffed Okra

• 1 medium onion, cut into thin rings
• 3 tablespoons vegetable oil, divided
• About 1/2 tsp. kosher salt
• 3/4 pound small, tender okra
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice
• 1/2 teaspoon cayenne
• 1/2 teaspoon turmeric

1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
2. Trim okra stems without piercing pods (leave a bit of stem on).
3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.
5. *Buy in Indian markets or at worldspice.com.
6. Note: Nutritional analysis is per serving.

onion, vegetable oil, kosher salt, okra, ground coriander, ground cumin, amchoor, cayenne, turmeric

Taken from www.myrecipes.com/recipe/indian-spice-stuffed-okra (may not work)