INDIAN SPICED OKRA

3/4 teaspoon brown mustard seeds
1 T. oil (I used olive oil)
1 teaspoon ground coriander
1 teaspoon finely chopped serrano chile (I removed seeds)
1/2 teaspoon sea salt
1/4 teaspoon curry powder
1 pound small to medium okra pods, trimmed and cup into several pieces

Cook mustard seeds in a large heavy skillet over medium high heat for 30 seconds or until toasted and fragrant. Add oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned. Makes 6 servings. Calories 47. ENJOY!