Indian Okra Sauté with Red Onion

Wash okra with water and dry it really well using a clean kitchen towel. Cut off tops and discard them. Slice okra thinly on a diagonal, about 1/4-inch thick.

Slice onion to the same thickness. Take out spices and have them ready by the stove.

Use a skillet large enough to hold all vegetables in a single layer, and heat vegetable oil on medium heat. Add black mustard seeds and urad dal and sauté until seeds start to sputter and pop, and dal gets brown.

Add turmeric and red chili powder to the oil and stir for about 20 seconds, then add onion and prepared okra. (Careful, because spices burn easily. Adding vegetables stops this from happening because it introduces moisture.) Stir well to incorporate spices with vegetables, and then use a wooden spoon to press okra and onion onto the bottom of the skillet in an even layer. Allow okra to brown for a few minutes before disturbing. Repeat about 4 times to add layers of caramelization. Do not add salt. You will add it after the okra is cooked. If the okra is not browning, turn up the heat a bit. When the okra is fully cooked, it will be nicely caramelized with just a touch of crunch.

Just before you turn off the heat, add a good pinch of salt, and mix it into the okra. This dish is also wonderful with a squeeze of fresh lime.