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     Title: Subzi Bhindi (Okra)
Categories: Indian
     Yield: 2 Batch

     1 lb Fresh okra
     2 tb Coriander powder
     2 tb Cumin powder
   1/4 ts Turmeric powder
   1/2 ts Chili powder
   1/2 ts Mustard seeds
          Fresh cilantro leaves
     1    Fresh green chile
     4 tb Ghee
     1 pn Asafoetida
     2    Curry leaves; up to 3
     1 ts Salt

 Finely chop the cilantro leaves. Rinse the okra and pat dry with a
 paper towel or a napkin. Cut off the top and the bottom of the okras
 and chop into 1/2" pieces. Heat the ghee; add the spices, and a pinch
 of asafoetida at the last. When brown, quickly add okra. Stir fry for
 2 minutes. Mix well and continue stir-frying until okra is nearly
 tender. Garnish with chopped coriander leaves. Serve hot with
 chapatis and yogurt.

 Recipe FROM: <https://dev.himalayanacademy.com/media/books/
 monks-cookbook/web/toc.html

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