Bhindi Masala

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Bhindi Masala
1 lb. okra 1/4 cup olive oil 2 yellow onions, thinly sliced 1 tsp. garlic, minced 3/4 tsp. cayenne pepper 1/2 tsp. turmeric powder 2 plum tomatoes, medium diced 1 tsp. garam masala Salt & pepper, to taste
Wash okra and cut off stems. Slice into quarter-inch thick rings. In a large sauté pan, warm oil over medium-high heat and add onions. Cook until translucent. Stir in garlic, cayenne, turmeric, tomatoes, and okra. Cook for two minutes, then reduce heat to medium, cover, and cook for five to eight more minutes. Remove from heat and stir in garam masala, salt, and pepper. Serve warm with roti bread, lime wedges, and yogurt.