Achari bhindi fry (okra fried with achari masala)

Wash the okras before cutting and let the water drip off very well; then cut.

Roughly chop a small onion; set all ingredients out before cooking.

Heat 3 tablespoons of oil in a pan over medium heat.

Add the chopped onion and stir for a minute; add the okra, raise the heat to high and fry.

Add a quarter teaspoon of turmeric powder (less, since the masala has turmeric too).

Fry on high heat about two to three minutes until the slime disappears.

Cover on medium to low heat about five minutes.

When the okras start to brown, add half a teaspoon of salt and about 1 teaspoon of achari masala; store the rest of the masala in a labelled airtight jar in the fridge.

Cover again for 5 minutes, uncovering now and then to stir, until the okras are tender; press one with a spoon to check it is soft.

Squeeze in a few drops of lime juice.

Serve with rice or roti.