Bhindi Nu Shaak
The double dose of cumin is a one–two punch of delicious flavor. The touch of brown sugar in this spicy side dish is surprising, and the hint of caramel rounds out the warm spices. The freshness of the cilantro added at the end helps the flavors pop. If you’re not a big fan of cilantro, try flat-leaf parsley instead.
1 tablespoon peanut oil
1 teaspoon cumin seeds
1 pound okra, stem ends trimmed
1/4 cup dry-roasted, unsalted peanuts, chopped
1 tablespoon brown sugar, or to taste
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes, or to taste
Coarse kosher salt and freshly ground black pepper
1/4 cup chopped cilantro
Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until fragrant, 10–15 seconds. Add the okra, peanuts, brown sugar, cumin, and red pepper flakes. Season with salt and pepper; stir to combine. Cook over high heat until the okra is bright green, 2–3 minutes. Reduce the heat to low. Cover and simmer, stirring occasionally, until the okra is tender, about 15 minutes. Add the cilantro and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.