½ lb. fresh okra
4 Tbs. oil
1 medium onion – sliced finely
½ tsp. coriander powder
½ tsp. garam masala powder
½ tsp. turmeric powder
¼ tsp. red chili powder
¾ tsp. salt
2 green chillies slit in half

Heat oil in a pan Add turmeric, coriander, chili powder, garam masala powder, slit green chillies and sliced onions. When onion turns golden brown, add okra and salt. Saute until okra is cooked and serve hot.

About Curry

Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Afghani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.

{ Recipe provided by The Indian Americans of Lexington (IAL ).
The mission of this group is to engage the community in town activities
and support its various groups.