Bhindi Masala (Spicy Okra)

• 3 tablespoons oil
• 18 teaspoon asafetida powder (hing)
• 1 teaspoon cumin seed (jeera)
• 1 lb okra (sliced into 1/2 inch rounds)
• 1 tablespoon ground coriander (dhania)
• 1 teaspoon ground cayenne pepper
• 1 teaspoon turmeric (haldi)
• 1 teaspoon salt
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons flour (chana flour or besan)
• 1 cup cherry tomatoes (quartered)
• 12 cup red bell pepper (diced)
• 12 cup long beans (cut in 1 inch pieces)
• 1 cup chicken stock (or tomato sauce)

1. Heat oil in a skillet on med/high.
2. Add the cumin seeds and asafoetida, stir for one minute.
3. Add the okra and long beans, stir for one minute.
4. Reduce heat to medium and cover for 3-4 minutes.
5. Add the coriander, cayenne and turmeric.
6. Stir and cover for 2-3 minutes.
7. Add the flour, stir well.
8. Add the tomatoes and bell peppers, stir and cover for 2-3 minutes.
9. Add the salt, mango powder, stir thoroughly.
10. Add chicken stock or tomato sauce and stir, bring to a boil.
11. Turn off heat & re-cover for another 2 minutes.
12. Serve over rice.

oil, asafetida powder, cumin, okra, ground coriander, ground cayenne pepper, turmeric, salt, mango, flour, cherry tomatoes, red bell pepper, long beans, chicken stock

Taken from www.food.com/recipe/bhindi-masala-spicy-okra-332004 (may not work)