Bhindi Masala

This is my favorite vegetable recipe. When I was younger, my mom used to make it specially for me when I frowned at the other vegetable options for dinner. Hope you enjoy it as much as I did in my childhood! This recipe should be enough for 2 people.
Ingredients:

• about 30 whole okra
• cooking oil spray
• 2 tbsp corn oil
• 1/4 tsp mustard seeds
• 1/8 tsp hing powder
• 2 cloves of garlic
• 2 tsp dhanajiru
• 1/2 tsp turmeric powder
• 1/4 tsp red pepper (extra for more spiciness) 
• 3/8 tsp salt
• 1 1/2 tsp lime juice
• 1 tbsp corn meal
• 2 tbsp grinded unsalted peanut powder

Directions:

Wash the okra and wipe them dry with a paper towel. Dice them into 1/2 inch round slices and disregard the ends of each piece. Lightly spray the chopped okra with cooking oil in a microwavable dish. Cover the dish with a microwave top and warm up for 2 minutes. Then shake the container around to flip the okra pieces and rewarm again for 2 minutes. 

Okra pieces after warming.

Place a pot on high heat on the stove. Add the 2 tbsp of corn oil and the mustard seeds. Wait until the mustard seeds begin to pop. Then turn the heat down to med-hi. While waiting, peel and crush 2 cloves of garlic with a garlic presser and keep it read on the side.

Add the hing powder and garlic to the pot. Stir the ingredients until the garlic is slightly golden in color. Continue stirring while adding the okra to the pot. Then add the dhanajiru, turmeric powder and red pepper. Feel free to add extra red pepper powder to make the shaak more spicy. Next add the salt and lime juice. The salt may need to be adjusted to taste. Add the corn meal powder and grinded peanuts. Make sure the peanuts are unsalted. They can be grinded in a blender prior to starting. The best kind to use is the ones from Patel Brothers.

Okra after adding the spices.

Place the lid on the pot and reduce the heat to low. Keep it on the stove for about 5 minutes before removing. It's now ready to eat!

Finished okra!