Okra

Bindi Masala Recipe:

Basmati rice

Chopped cilantro

1/2 cup olive oil

1 package of okra, about 20 or 2 cups sliced

Salt

Mustard seeds

Cumin seeds

1 chopped onion

1 tsp minced ginger

1 clove minced garlic

Ground coriander

ground cumin

tumeric 

chili powder

cayenne pepper

Two tomatoes diced

water

Improvised garam masala: coriander, cumin, black pepper, cinnamon, tumeric, ginger

Ahmed foods chicken masala that I had on hand: salt, red chili, coriander, garlic, cumin seed, ginger, black pepper, turmeric, green cardamon, cinnamon, cloves, black cardamom

Directions:

Start the rice first so that it is finished by the time you finish the curry. I cooked my rice with chopped cilantro because I had that on hand. 

Cook the slice okra in the oil for 10 minutes or so until slightly browned. Set aside and season with salt. 

Add more oil to the skillet and the mustard and cumin seeds. Add chopped onion and season with salt, minced ginger, minced garlic, tumeric, chili powder, ground coriander and cumin, and cayenne pepper. Cook until onion soften. 

Add the chopped tomatoes and cook until they start to break down, about 15 minutes. Add a little water when the curry starts to look too dry and thick.

Stir in the garam masala and chicken masala, turn off the heat and stir in the okra. 

Serve over cooked basmati rice. 

I have noticed that it's best to make substitutions and additions based on what you have on hand. This prevents your fresh produce from going bad and it will not alter the taste very much. Almost any vegetable can be substituted for any other. And fresh herbs can be added without too much concern over the taste. I used to be scared to change the recipe but I realized that it can turn out just as delicious with changes. Recipes are ridged the way they are constructed but cooking should not be. Especially if you do not want your fresh ingredients to go to waste. Also different oils can easily be interchanged without much impact.