Okra Curry

1 pound okra, ends trimmed, cut into 1/4-inch rounds

1 tablespoon olive oil

1 teaspoon whole cumin seeds

½ teaspoon curry powder

½ teaspoon chickpea flour

½ teaspoon salt

Microwave the okra on High for 3 minutes.

Heat olive oil in a large skillet over medium heat. Add cumin, once it swells and turns golden brown stir in the okra. Cook and stir on medium heat for 5 minutes. Gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. Serve immediately.