spicy okra side

Okra and Eggplant(aubergine/brinjal) were ubiquitous when I was growing up. My mom made several dishes with them at least twice a week or so.

This okra recipe here is very simple as I use store-bought spices and frozen okra. I prefer frozen okra (cut, or whole) as the fresh ones are not readily available year round; and even when I do find them, they are tough and stringy, not quite tender as I would like them.

Ingredients:
1 pkt frozen cut okra, thawed
2 Tbsp madras curry masala powder
1 Tbsp cayenne pepper powder
1/2 tsp brown sugar (optional)
salt to taste
tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal, split, dehusked
2-3 curry leaves chopped (optional)
1 Tbsp canola oil

Preparation:

1. heat oil in a non-stick pan, add the tempering: urad dal first, when it turns golden brown, mustard seeds, and when they pop and die down, cumin seeds, finally curry leaves, lower the heat
2. add the okra (usually i prefer to thaw and pat the okra dry, else it gets a bit too slimy), curry powder, brown sugar and some salt; stir well; cover and let the okra sweat a bit in its own moisture till tender and cooked
3. remove the cover, and pan fry in medium high till desired brownness/crispness; adjust salt to taste
4. serve warm with roti or rice and rasam