Crispy Indian Okra (myheartbeets)

12 oz frozen baby okra (bhindi), thawed (if you can find fresh young okra, use that)
3 T fat of choice (avocado oil, ghee, or schmaltz work well), divided
1/2 t cumin seeds
1 onion, diced
1 Serrano pepper (or 1 – 2 thai bird chilies), minced
2 cloves garlic, minced
1/2″ ginger, minced
1/4 t turmeric
1/4 t salt to taste

Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry. Melt 2 T fat in a saute pan over medium-high heat. Add cumin seeds and once they begin to brown or splutter, add onions and serrano pepper. Saute for 10 min or until the onions begin to brown. Then add the garlic, ginger and spices and mix well. Reduce heat to medium and add the remaining 1 T fat and okra. Stir fry for 10 – 12 min or until the okra is dry and crispy.

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