Original name: Bhindi

Origin: India

500 gr okra (lady’s finger)
2 cloves of garlic, minced
1 big spoon of minced ginger
4 medium sized tomatoes cut in big slices
2 fresh green peperoncino chopped finely
10 small spoons of coriander powder
1 small spoon of garam mashala
1 small spoon of cumin seeds
1 small spoon of brown mustard seeds
½ small spoon of turmeric powder
½ small spoon of black pepper
1 small spoon of salt
½ glass of olive oil
¼ bunch of parsley finely chopped to put on top (garnish)

Mix all the spices ( coriander, garam mashala, cumin seeds, brown mustard seeds, turmeric powder, pepper) together with salt. Cut the head of each okra and make a cut longwise on the okra so that you can stuff inside the spice mixture. Fry garlic, ginger and peperoncino in a pan with olive oil. Add the okras, mix a bit, add half a glass of water, then cover the pan and cook the okras in low heat. Keep an eye on it so that it does not burn, in case it gets too dry or it starts burning, add water in very little quantities. After 20 minutes add tomatoes, cook until the okras get totally soft and tomatoes also well cooked. Decorate with parsley.