• 1 pound okra, washed, trimmed, cut into 1/2 inch thick slices
  • 2 tablespoons olive oil
  • 1 large onion, quartered and sliced
  • cayenne pepper, to taste
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon curry powder, or to taste
  • a pinch of cumin seeds
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garam masala
  • salt and pepper, to taste
  • 1-2 cups fresh tomatoes, diced
  • 1 clove garlic
  • 1/4 cup stock
  • 1 cup plain Greek style yogurt


  1. Heat the oil in a large, heavy non-stick or well seasoned iron skillet. Toast the cumin seeds, about 3 minutes. Add okra and fry for 10 minutes, turning frequently to keep from sticking.
  2. When the okra is lightly browned, add onion and seasonings. Continue cooking for 3 minutes longer, or until onions are tender.
  3. Add tomatoes and garlic and cook for another 2-3 minutes.
  4. Drop in the chicken stock to deglaze the pan and get up all of the tasty spices from the bottom. Turn the heat off. Then add yogurt.
  5. Serve atop basmati rice or cauliflower rice cooked with cumin seeds and cardamon pods.