Indian-Spiced Okra

Even those who don't normally like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chili to give them a moderate spiciness. Serve with grilled chicken or lamb.
Saute the mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until they are browned and fragrant. Add the canola oil and other ingredients; cook for 1 minute, stirring occasionally. Cover, reduce heat to low and cook for 8 minutes, stirring occasionally. Remove the lid and turn up the heat to high; cook for another 2 minutes or until the okra is lightly browned.