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| 2 1/2 Esslöffel | vegetable oil |
| 1 Tasse | Onion Thinly Sliced |
| 1/4 Teelöffel | Five spice powder |
| 1/4 Teelöffel | turmeric |
| 1 Esslöffel | ginger grated |
| 1 Teelöffel | Green chile, seeded & minced |
| 30 | Okra pods, trimmed & c crosswise into 2" pieces |
| 1/4 Tasse | water |
| 1/4 Teelöffel | Amchoor (Mango powder) |
| 1/4 Teelöffel | salt |
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Heat 2 tb oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.
Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.
Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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