Step-by-Step Instructions

1. 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.

2. 2.Sauté Aromatics

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

3. 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.

4. 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.

5. 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.

6. 6.Add Okra

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

7. 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.

8. 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.

9. 9.Finish Cooking

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

10. 10.Serve

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