Heat 1 tablespoon of canola oil in a large skillet on medium-high heat. Once heated, add your cumin seeds, mustard seeds, curry leaves and cinnamon stick. Fry until fragrant (about 30-45 seconds). Next, add your onions, peppers, garlic, some salt and saute for another 1-2 minutes. Add your okra next and saute for 7-8 minutes. Cook until the okra is almost cooked to your desired tenderness. Stir occasionally, but avoid stirring too vigorously so the okra does not get slimy. Finally add the dry spices and fry for another 2 minutes. Taste for salt and seasoning. Add a splash of lime juice (about 1 teaspoon) to give a little fresh finish.
Curry and Comfort