Gujarati-Style Okra

• 3 tablespoons olive or canola oil
• A generous pinch of ground asafetida
• 1/2 teaspoon whole brown or yellow mustard seeds
• 1 pound fresh okra (pick small, tender pods), top and tail removed and then cut crossways at 1/2-inch intervals
• 1/8 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/41/2 teaspoon cayenne pepper, or to taste

1. Pour the oil into a frying pan and set over medium-high heat.
2. When hot, put in the asafetida and mustard seeds.
3. As soon as the mustard seeds begin to pop, a matter of seconds, add the okra.
4. Turn heat to medium.
5. Stir and cook for 3 minutes.
6. Add the turmeric and salt and toss well.
7. Turn heat to medium low.
8. Stir and cook for 89 minutes or until the okra is lightly browned and almost cooked.
9. Sprinkle in the cumin, coriander, and cayenne.
10. Toss, turn heat to low, and cook another 2 minutes.

olive, generous, whole brown, okra, ground turmeric, salt, ground cumin, ground coriander, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/gujarati-style-okra-373826 (may not work)