We I moved back home after college, my mom and I developed a special tradition of reserving Sunday afternoons for cooking. We would make anything from 3-5 Indian dishes, something that she used to do alone (she’s a rockstar)! One of my long-time favourite Indian dishes was also one of the first ones I learnt how to make- Bhindi Masala. This dish utilizes okra, a serious underdog who doesn’t get nearly enough love from other cuisines, in a classic Indian subjee/subzi/sabji (so many different spelling options I just got overwhelmed and am using them all). This recipe calls for some Indian spices that can be difficult to track down, including amchur (mango powder) and kalongi- I've found that the recipe is still delicious without these, so don't let the spice list deter you if you aren't able to find them all!

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