Title: Dharosher chochori
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
  2 1/2 tb Vegetable oil
      1 c  Onion, thinly sliced
    1/4 ts Five spice powder
    1/4 ts Turmeric
      1 tb Ginger, grated
      1 ts Green chile, seeded & minced
     30 ea Okra pods, trimmed & cut
           -- crosswise into 2" pieces
    1/4 c  Water
    1/4 ts Amchoor (Mango powder)
    1/4 ts Salt
 
  Heat 2 tb oil in a skilelt over medium low heat.  Fry onion until
  richly browned & remove from the oil with a slotted spoon.  Set aside.
  
  Add remaining oil.  Heat five spice for a few seconds.  Stir in the
  turmeric, ginger & chile.  Stir a few times.  Add okra & water &
  slightly lower the heat.  Cover & simmer until the okra is tender but
  not mushy. Stir often during this period.  Add a little more watr if
  necessary to prevent sticking.
  
  Stir in the amchoor, salt & onion.  Cook, uncovered, for a minute or
  so. Let stand for 5 minutes before serving.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"