Crackling Okra (Bhindi Masala)
YIELD: 4 CUPS (948 ML)
The first vegetable I remember eating
and loving is, of all things, okra. I still
remember picking it from my
grandmother’s backyard in
Chandigarh. It was fresh, crisp, and
delicious. And, made Punjabi-style, it is
completely addictive. Even my husband
agrees that my recipe is one of the best
he’s ever tasted.
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 large yellow or red onion, peeled and