14 oz Young okra, trimmed & cut
— into 2″ lengths 7 ea Garlic cloves
1 ea Dried red chili
7 tb Water
2 ts Cumin
1 ts Coriander
1/2 ts Turmeric
4 tb Vegetable oil
1 ts Cumin seeds
1 ts Salt
1 ts Sugar
4 ts Lemon juice
Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat & pour in the spice paste. Stir-fry for 1 minute. Add the okra, salt, sugar & lemon juice along with remaining water. Bring to a gentle simmer. Cover tightly & cook over a low heat for 10 minutes.