The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.
1 medium onion, cut into thin rings
3 tablespoons vegetable oil, divided
About 1/2 tsp. kosher salt
3/4 pound small, tender okra
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons amchoor* (dried mango powder) or 1 tbsp. lemon juice
1/2 teaspoon cayenne
1/2 teaspoon turmeric
How to Make It
Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
Trim okra stems without piercing pods (leave a bit of stem on).
Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.