For this project, I selected a number of recipes that I've been drawn to, but had never attempted before. Stuffed Okra from Delhi is the first in the book. It calls for okra to be stuffed with a flavorful spice blend of coriander, cumin, amchoor (dried mango powder), chili powder, salt, and pepper. The amchoor gives the dish a nice tang. It is then fried in oil with thinly sliced onions. Following her instructions, I was a little alarmed at how much the onions shriveled up and browned, but they were wonderful when coated in the spice blend that spilled out of the okra (which is absolutely delicious when rolled in paratha).