Okra with Onions (Sel Bhindi)

Serves 3 to 4 as side dish, serves 2 as light main dish with rice.

Ingredients:
Blend in spice grinder:
2 t whole coriander seeds
1 whole hot dried red chili, seeds removed (will be too spicy with seeds)

3 T vegetable oil
12 oz fresh okra, topped and tailed, then sliced in half lengthwise
1 small onion, sliced into fine half-rings
3/4 t salt
1/2 t ground turmeric
2 T chopped cilantro (optional garnish)

Directions:
1. heat oil in large dutch oven (or nonstick pan) over medium heat
2. stir fry okra for 10 min or until lightly browned on all sides
3. add the onions. stir and cook for another 5 minutes and onions begin to brown
4. add the coriander-chili mix, salt, and turmeric. reduce heat to low and cook, stirring, for another 5 minutes.
5. add garnish and serve with rice.

Adapted from Madhur Jaffrey's "From Curries to Kebabs."
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