Method:

1. Wash and dry the okra. Cut away the tops and tails. Cut lengthwise into 4-6 batons. Spread out on a tray and dry in a cool airy place for 6-7 hours.
2. Toss the okra well in the corn flour till most of the okra seeds come loose and settle at the base of the tray. Skim the batons and throw away the seeds. Spread the batons to dry for another hour or two.
3. Put the okra in the bowl. Add the bengal gram flour, salt, half the chilly powder, turmeric powder, half the chaat masala and half the chopped coriander leaves. Mix well.
4. Add water till the mixture reaches pakoda batter consistency.
5. Sprinkle immediately into medium hot oil in a kadhai. Fry till light golden colour. Raise the flame and fry till crisp and light golden brown.
6. Remove the okra with a perforated spoon into a colander lined with kitchen towels to absorb any excess oil.
7. Sprinkle the remaining chaat masala, chilly powder & chopped fresh coriander leaves. Toss well and serve immediately.

Method:

1. Stir-fry okra in 2 tablespoons butter for 10 minutes. Place in baking dish alternating layers with drained corn. Make a white sauce by melting remaining butter in a saucepan over low heat and blending in flour.
2. Milk should be added all at once, cooking quickly and stirring constantly. Cheese is stirred in until blended. Pour this mixture over vegetables. Melt remaining 1 or 2 tablespoons of butter and toss with bread crumbs. Sprinkle buttered crumbs over casserole.
3. Bake at 350�F for approximately 45 minutes, until the casserole is heated. Serve hot with crusty bread & garnish with finely chopped parsley.

Method:

1. Heat oil in a heavy based pan. Add onion and fry until golden brown. Add meat and fry for a couple of minutes or until it changes color slightly. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilly powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to the pan.
2. Add hot water to meat. (There should be enough water for the meat to cook.) Mix. Once water boils, reduce the heat to low and let the meat cook with the pot covered.
3. While the meat is cooking, wash the okras and trim off the stems of each. Dry okras and set aside.
4. Once the meat has tenderized, add okras and tomatoes to meat, mix and add the preferred amount of water for gravy. Once water comes to a boil, cover the pot and let cook. Once the okras are well done, add garam masala powder, stir & take off the heat.
5. Serve hot, garnished with chopped fresh coriander leaves, with naans (Indian bread) or rice.

Method:

1. Wash okra and pat dry. Cut off stems, taking care not to expose the seeds in the pods. Set aside.
2. Heat a saut� pan over medium high heat, add olive oil, onion and garlic. Saut� until lightly browned and soft.
3. Stir in okra, chopped tomatoes, parsley, sugar, lemon juice, water or wine, salt and pepper. Bring to a boil, cover and reduce heat to medium low.
4. Simmer for 30 minutes or until okra is tender. Place in a serving dish and garnish with parsley. Serve with rice or warmed pita pockets.

Method:

1. Heat the oil in a pan and add the cumin seeds. When they stop sputtering, add the onions and garlic and saut� till light golden. Add the green chillies and saut� for a minute. Add the tomatoes and turmeric powder and mix well.
2. Add the okra, mix well and cook for 5 minutes. Add the prawns, brown sugar, lime juice and salt to taste and mix well. Cook for 2-3 more minutes.
3. Turn off the fire, sprinkle garam masala over the okra and prawns and cover immediately.
4. Serve after 2 minutes garnished with chopped fresh coriander leaves, with Indian bread or rice.

Method:

1. Cut the okra at a slant into thin slices. Heat the oil in a kadhai. Fry the sliced okra till crispy and golden brown. Remove and keep the fried okra separate. Leave about 2 tbsp oil in the kadhai and drain the rest.
2. Add cumin seeds and green chillies and saut� for about 30 seconds. Add onion and saut� again till light brown. Add the aamchur powder, garam masala powder and saut� for 3 to 4 minutes.
3. Add the fried okra and the remaining ingredients. Mix them properly. Heat for a few seconds and remove from the flame.
4. Serve hot garnished with chopped fresh coriander leaves, with Indian bread or rice.

Method:

1. Heat oil in a wok. Add the okra and stir-fry until it turns light brown in color. Drain and spread on kitchen towels to remove excess oil. Allow it to cool.
2. Mix the green chillies, yogurt, fried okra and salt in a bowl. Transfer to a serving bowl.
3. Heat 1 tbsp oil in a small pan, add the curry leaves and mustard seeds. When the mustard seeds start sputtering, add the asafetida, stir for a few seconds and pour over the raita. Cover and allow the flavors to coalesce.
4. Serve sprinkled with roasted cumin powder, red chilly powder and chopped fresh coriander leaves.