Total Calories: 237
1. Cut off the very end of the okra stem and discard. Cut each okra into 1/2-inch pieces. (Discard the tips of the okra only if they look too brown.) Then place in a large cast-iron or nonstick wok or skillet and cook (with no oil) over medium to low heat, turning the pieces a few times very carefully with a spatula until golden brown, 7 to 10 minutes. Transfer to a bowl.
2. Add the oil to the same pan and cook the onion over medium-high heat, stirring, until golden, 5 to 7 minutes. Mix in the green chili pepper and the okra and cook over medium-low heat, turning occasionally, 2 to 3 minutes.
3. Add the coriander, cumin, mango powder, turmeric, and salt, cook about 5 minutes, then mix in the cilantro and cook another 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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