Garlicky Okra

• 2 lbs (1 kg) okra
• 3 tbsp (45 mL) oil
• 16 cloves garlic, sliced and crushed
• 1/4 tsp (1 mL) asafetida (hing)
• 2 cups (500 mL) chopped onions
• 4 2-inch (5 cm) long green chiles, preferably serranos, halved lengthwise
• 18 kokum, optional (see Notes)
• 1 tsp (5 mL) salt or to taste
• 1 tsp (5 mL) mango powder (amchur)

1. Rinse okra and pat dry.
2. Cut into 1/2-inch (1 cm) pieces.
3. Set aside.
4. In a skillet, heat oil over medium heat.
5. Add garlic and asafetida and saute until garlic is golden, about 2 minutes.
6. Add onions and saute until golden, 7 to 8 minutes.
7. Add chiles and saute for 2 minutes.
8. Add kokum, if using, and saute for 1 minute.
9. Add okra and mix well.
10. Saute, stirring frequently, until there is no more sliminess, 10 to 15 minutes.
11. Adjust heat to prevent burning but maintain a gentle sizzle at all times.
12. If okra is not completely cooked, add 1 tbsp (15 mL) water.
13. Reduce heat to low.
14. Cover and cook until tender.
15. Shake pan periodically to prevent burning.
16. Remove from heat, sprinkle with salt and mix.
17. Sprinkle mango powder over top.
18. Serve as a side dish.

okra, oil, garlic, asafetida, onions, long green chiles, kokum, salt, mango

Taken from www.cookstr.com/recipes/garlicky-okra (may not work)