I had never cooked okra until I came across this tempting recipe from Neelam Batra's "The Indian Vegetarian." The okra is sauteed until crispy with just a few fragrant spices added to make a disarmingly simple, yet unusual accompaniment for grilled chicken or fish.
Directions Wash and wipe dry the okra. Working with each pod separately, cut off the stem and make a long incision down the side, being careful not to cut it in two, stopping 3/4 inch from the tip. In a large bowl, mix all the spices, then stuff the okra with the mixture, reserving any extra. Heat the oil in a large skillet over high heat and cook the okra on all sides until it begins to brown. Reduce the heat to medium and cook for about twenty minutes until each pod turns a rich brown. Add a splash of additional oil to the pan and saute the onion, stirring over medium-high heat until golden. Transfer the cooked okra back to the pan and stir gently to mix. Reduce the heat to medium-low, sprinkle the reserved spices on top, and cook until crispy, another four to five minutes.
Note: Mango powder is readily available at Indian or Asian markets.