Okra with Yellow Mustard: The Bengali Way

1 lb fresh okra/ladyfinger/bhindi
1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and Nigella seeds, readily available in Indian stores]
2 tbsp yellow mustard
1 tsp white poppy seeds [posto/khus-khus]
1 tsp turmeric [haldi]
2 tsp red chilli powder (optional)
1/4 tsp honey (optional)
salt to taste
2 tbsp mustard oil
1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]

Thoroughly wash the okra under running water and pat dry. I usually wash the okra at least 3-4 hours in advance so that they are completely dry by the time I cook the vegetable. The more dry the okra, the less slimy it is while cooking.

Cut the washed and dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside.

Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough water. You can use mortar and pestle or blender. It should be a thick paste and not watery. Set aside.

In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking point.

Temper the oil with the panch phoron, lower the heat to medium and let the seeds crackle. Once cracking, add the mustard paste to the oil and cook for 3-4 minutes till you see oil appearing on surface.

Add the turmeric, chilli powder and okra and cover with lid.

After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid. Once about to be cooked, add the salt, honey and cook for 2-3 minutes more. Immediately remove from heat and top with lime juice. [Note: Cooking uncovered and adding salt at last will help retain the color of okra]

Serve warm.

From: Sinfully Spicy [archive.org]