Step 1: Prepare the Pan and Oil

Place a non-stick pan on medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.

Step 2: Sauté Aromatics

Add 1 finely diced medium onion and 3 smashed garlic cloves to the hot oil. Stir briefly.

Step 3: Sweat Aromatics

Reduce heat to low. Allow the onion and garlic to soften and sweat for 3-4 minutes until the edges start to brown, releasing their flavors.

Step 4: Add Spices

Add less than 1/4 teaspoon of fresh ground black pepper and 1 tablespoon of Madras-blend curry powder to the pan. Stir well to combine and toast the curry powder for 2.5-3 minutes on low heat, enhancing its aroma.

Step 5: Introduce Heat

Add 2 chopped bird's eye chilies (with seeds for extra kick) and 1 sliced green seasoning pepper to the pan. Stir to incorporate.

Step 6: Add Okra

Add 1 pound of pre-dried, chopped okra to the pan. Stir to coat the okra with the spice mixture.

Step 7: Cook Okra

Increase heat to medium. Cook the okra, stirring frequently, for about 5 minutes, treating it almost like a stir-fry. Do not cover the pan with a lid.

Step 8: Season with Salt

After 5 minutes of cooking, when the okra has nice toasted edges, add 1/4 teaspoon of salt. Give it a quick toss.

Step 9: Finish Cooking

Continue cooking for a couple more minutes until the okra is tender-crisp and has nice toasted edges.

Step 10: Serve

Turn off the heat. The vegetarian curry okra is ready to be served.

• To prevent okra from becoming slimy, wash it whole, pat it completely dry with paper towels, then chop it. Spread the chopped okra in a single layer on a tea towel on a baking tray and air dry for a couple of hours (or in direct sunlight) before cooking.

• Do not add salt to the okra until it is almost fully cooked to prevent it from releasing moisture and becoming slimy.

• Avoid covering the pan with a lid while cooking okra to prevent moisture buildup and maintain a dry, crisp texture.