Vegetables:
1 lb. fresh Okra (no longer or much fatter than your finger,    Indian food stores or 'organic' garden markets are a good source)
1 Large potato (we like Yukon Gold's naturally buttery taste)
1/2 Large Yellow Onion

Masalas (Spices):
1 Teaspoon Cumin powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Mango powder
a pinch of Asafetida
1/4 Teaspoon Ground Red Pepper or Paprika will do
1/2 Teaspoon Salt
1 Tablespoon Clarified butter (Olive oil will do)

Preparation:
1. Peel the potato and cut it in approximately 1/2" cubes
2. Remove the dry layers of the onion and dice it in 1/8th" size
3. Remove the crown and tip of the Okra and slice the okra in about 1/2" length pieces

Cooking Instructions:
(Monitor the pan, stirring often. Also, do not cover the Okra. This dish should be dry and not a bit slimy.)
1. Place a frying pan (12" or more in diameter) on medium heat.
2. Add the tablespoon of Clarified butter and wait till it heats up (give it about a minute).
3. Pour the diced onions in the pan and stir them until very pale golden brown (they have to cook a loooooong time and will burn if you cook them too much at this point...trust me on this....sigh).
4. Add the ground red pepper and turmeric. Stir for about 30 seconds to evenly coat the onions.
5. Add the Cumin powder and stir for about 30 second to coat the onions with cumin.
6. Add the diced potatoes and to the mix in the pan and stir for about 5 to 10 minutes (until the potatoes are nicely coated with spices and nearly cooked).
7. Add the Okra and stir until they are coated with spices.
8. Add the salt, mango powder, and asafetida and stir for about 5 to 10 minutes. (do not over cook - Okra should have a crunch to it it and potatoes should be cooked all the way.

Leave uncovered if you are unable to serve right away, and reheat just before serving, still uncovered.
Serve with simple grilled meat and a salad of sliced tomatoes and cucumbers.