Recipe - Dry Okra

This recipe is for our friend Doodles. We were talking about our gardens last summer, and it turns out that we had all planted okra. They are interesting looking plants with very pretty flowers, but just what do you do with all the okra? There's only so much gumbo you can eat. The hubby and I love Indian food, and Jeff has a great cook book by Madhur Jaffrey which he makes awesome stuff from all the time. This is one of my favorites!

Dry Okra
Sookhi Bhindi
By Madhur Jaffrey

1 lb fresh okra
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6-7 oz. onion, peeled and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon lemon juice
1/8-1/4 teaspoon cayenne pepper

Wipe the okra pods dry with a damp paper towel. Cut off the top and tip of the pods, and then cut the pods crosswise into 1/2 inch segments. Put the oil into a large non-stick frying pan and set on medium-high heat. When the oil is hot, toss in the cumin seeds and let sizzle for 10 seconds. Add the okra and onions, spreading out evenly. Fry, stirring occasionally for 10 minutes. The onions should begin to brown by this point. Turn the heat to medium and continue to stir gently and fry for another 5 minutes. Add salt, ground cumin, coriander, lemon juice and cayenne. Cook, stirring gently, for another 5 minutes, and serve.