Crispy sautéed bhindi (okra)

 Crispy-spicy-sweet-tangy. We eat this with roti when Rob is inspired to make roti, and with rice otherwise. 

Recipe 

Cut, crosswise, into ~3/4 cm slices

--- bhindi/okra, enough to yield ~4 cups when chopped

In a large non-stick pan, heat

--- neutral oil, ~4 tablespoons

Add the chopped bhindi, and cook over medium-low heat, stirring every 2-3 minutes, until crisp. This could take 20-30 minutes. As the water evaporates and the bhindi begins to brown faster, you might want to turn the heat down. Add

-- salt, ~1/4 teaspoon

halfway through. When the bhindi is cooked through, crisp and slightly browned, add to the pan

--- minced green chillies (birds-eye), 6-10

--- pressed (in a garlic pressed) or minced garlic, 4-5 cloves

--- 1-2 teaspoons sugar (I use raw sugar, but white sugar will do well)

--- 1-2 teaspoons pomegranate molasses (or 1 teaspoon amchur + a little extra sugar)

Cook on low heat until the garlic has softened and the extra liquid from the pomegranate molasses has evaporated, and the bhindi has crisped up again.