1/2 pound fresh okra
1/2 tsp whole cumin seed
1 tbsp coriander seed, crushed
1/2 tsp chili flakes (the hotter, the better)
1/2 tsp tumeric powder
1 tbsp buckwheat flour
1/2 tsp mango powder
1/2 tsp kosher salt
1 mini red sweet pepper, diced
1 mini orange sweet pepper, diced
Wash okra and let dry on paper towel. After they are dry, cut into 1/2 inch slices and set aside.
Heat 1 1/2 tbsp canola oil in a saucepan on high. Add cumin and wait until it starts to pop.
Add okra and stir for about a minute. Turn heat to medium, cover and cook for 3 minutes.
Remove cover and add coriander, chili flakes and tumeric. Give a good stir and add buckwheat flour.
Cook until okra is tender, stirring occasionally. About 4 minutes.
Add mango powder, salt and diced peppers. Cook for another minute.