Bhindi Masala (Okra with Onion, Tomato and Dry Spices)

Ingredients

• 500 g fresh okra (bhindi), washed and dried thoroughly
• 4 tbsp vegetable oil, divided
• 1 tsp cumin seeds
• 2 medium onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 tsp salt, or to taste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp ground coriander
• ½ tsp garam masala
• ½ tsp dried mango powder (amchoor)
• 2 green chillies, slit lengthways
• 2 tbsp fresh coriander, chopped
• 1 tsp fresh ginger, cut into thin matchsticks, for garnish

Instructions

1. Trim the tops and tips off the okra and cut each pod into 2 or 3 pieces on the diagonal. Make sure the okra is completely dry before cutting, as moisture makes it sticky.
2. Heat 2 tablespoons of oil in a wide pan over medium-high heat. Add the okra in a single layer, working in two batches if needed, and fry for 6 to 8 minutes, stirring now and then, until the pieces are bright green-gold and the stickiness has gone. Move to a plate.
3. Add the remaining 2 tablespoons of oil to the same pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.
4. Add the sliced onions with a pinch of the salt and cook for 8 to 10 minutes, stirring often, until soft and light golden brown.
5. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
6. Add the tomatoes, turmeric, chilli powder, ground coriander and the rest of the salt. Cook for 5 to 6 minutes, mashing the tomatoes with your spoon, until they break down and oil begins to separate at the edges.
7. Return the okra to the pan and add the green chillies. Toss gently to coat, then cover and cook on low heat for 5 minutes, until the okra is tender when pierced with a knife tip but still holds its shape.
8. Uncover, sprinkle over the garam masala and dried mango powder, and cook for 1 to 2 minutes, stirring gently, until the masala clings to the okra and looks dry. Finish with fresh coriander and ginger matchsticks.

Tips

• Dry the okra completely after washing. Wipe each pod with a kitchen towel, or leave them spread out for 30 minutes.
• Frying the okra first and keeping the lid off while it fries helps reduce sliminess.
• Add salt to the okra only at the masala stage; salting it early draws out moisture and makes it sticky.
• Stir gently once the okra is back in the pan so the pieces do not break up.