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An exclusive recipe to accompany the story found at http://TastingTable.com Bhindi Amchoor Printable recipe sponsor: Recipe adapted from Vikram Sunderam, Rasika

Makes 4 servings • 1 pound okra • ½ cup canola oil • ½ teaspoon cumin seeds • 1 large onion, chopped • 1 teaspoon minced esh ginger • ½ teaspoon jalapeño pepper, minced • ½ teaspoon turmeric powder • ½ teaspoon red chile powder Can’t get enough Tasting Table? • 2 teaspoons amchoor (dried mango powder) Follow us on Twitter! • See what our editors are tasting, cooking, 1 teaspoon lemon juice buying and testing before you read it (or • 1 tablespoon chopped cilantro, don’t) on Tasting Table: • Salt http://twitter.com/tastingtable http://twitter.com/tastingtablenyc • Steamed rice, for serving http://twitter.com/tastingtablela http://twitter.com/tastingtablechi http://twitter.com/tastingtablesf http://twitter.com/tastingtabledc

1. Remove the stems of the okra and cut it lengthwise into quarters, discarding the seeds when possible. Set aside. 2. In a skillet, heat the oil. Add the cumin seeds and cook over medium heat until they begin to crackle, about 30 seconds. Add the chopped onion and cook until it’s translucent, about 5 minutes. Add the ginger, jalapeño, turmeric powder and red chile powder and stir until combined with the onion mixture. Add the okra and cook until softened, about 8 minutes. Stir in the amchoor powder, lemon juice and chopped cilantro and season with salt. Serve immediately over rice.