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Hankering for the kind of Indian food you can’t get at your local “Curry in a Hurry”? That’s because Indian food should be cooked at home in small batches for people you love, and that’s what London-based chef and writer Meera Sodha brings to the table in her new cookbook, Made in India. Say good-bye to soggy okra floating in a nondescript sauce and say hello to your favorite new vegetarian dinner. 

The Gujarati people love okra, especially in a yogurt and chickpea sauce that we call kadhi. It sets a Gujarati heart aflutter. Okra can turn gloopy when cooking, though, because the seeds don’t like moisture very much. I’ve found the best way to deal with this is to fry the okra on a high heat and in small batches so that they crisp up nicely. You can then toss them with the onions and cover with the sauce just before serving.

Reprinted with permission from Made in India