Bhindi Masala

Ingredients

• 1 lb okra, washed and dried completely
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 onion, sliced thin
• 1 tsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp amchur (dried mango powder)
• ½ tsp red chili powder
• ½ tsp garam masala

Method

1. Dry the okra thoroughly — wipe each pod with a towel if you have to — then top, tail, and cut into ½-inch rounds with a dry knife.
2. Sear the okra in 2 tbsp of the oil over medium-high, spread out and mostly undisturbed, until the edges brown and the sliminess vanishes, 8–10 minutes. Do not cover the pan at any point. Remove.
3. Add the remaining oil and the cumin seeds, then the onion, and cook until golden. Stir in the ginger-garlic paste.
4. Add the tomatoes, coriander, turmeric, and chili powder with salt, and cook until the tomatoes break down and the oil separates, 6 minutes.
5. Return the okra, add amchur and garam masala, and toss gently for 2 minutes. Serve hot with roti — it loses its crispness fast.