bhindi masala

2 cups okra, cut into 1-inch pieces

1 1/2 teaspoons of olive oil

1/3 teaspoon of cumin seed

half an onion chopped

one large tomato diced

one chilli, deseeded diced

1/2 curry powder

1/2 teaspoon of salt

1. Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes or steam until nearly soft about 3-4 minutes
2. Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the chilli and tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

serves 2 people - good as a side or served among two or three other dishes like the daal