Tonight’s Dinner. It’s also my favorite dish to order at pretty much any Indian restaurant I end up at. I love the variations I’ve had of this dish, which simply translates to spiced okra. Although, I’m admitting right now, this doesn’t taste exactly like authentic Indian cuisine–because, ya know, I’m much better at Polish/German/Irish/American cooking.

But! It’s delicious, and pretty spicy in a mild kinda way. Feel free to add more chili powder to jazz it up. Before attempting to make my own Bhindi Masala,  I learned some important tips from Manjula about okra cooking that I never knew the hundred other times I’ve made it. First, after you rinse your okra, be sure to pat them very dry, lest your okra get slimy while cooking. Also, you don’t have to cut your okra into cute little ferris wheels to make this dish. Hers looked pretty kickin’ with the pods cut lengthwise.

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