Dry Bhindi Masala with Onion and Tomato

What you need

• 250 g (9 oz) okra
• 3 tbsp neutral oil, such as sunflower or peanut, divided
• 1/2 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste, or 2 cm ginger and 3 garlic cloves pounded together
• 2 medium tomatoes, finely chopped
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder, or 1/4 tsp hotter chili powder
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/2 tsp amchur, dry mango powder
• salt, to taste
• 1/2 tsp kasuri methi, dried fenugreek leaves, optional
• 2 tbsp fresh coriander leaves, chopped

Method

Restated from the original video

1. 1

   Rinse the okra and dry each pod completely with a kitchen towel. Any water left on them makes the dish slimy.

2. 2

   Trim off the stalks and tips, then cut the okra into 2.5-4 cm (1-1 1/2 in) pieces.

3. 3

   Heat 2 tbsp of the oil in a wide pan or kadai over medium heat. Add the okra and fry, stirring often and uncovered, until tender and lightly browned in spots, 12-15 min. Lift it out onto a plate.

4. 4

   Add the remaining 1 tbsp oil to the same pan. Add the cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the onion and cook over medium-low heat, stirring, until soft and translucent, 4-5 min.

6. 6

   Stir in the ginger-garlic paste and cook until it no longer smells raw, about 30 seconds.

7. 7

   Add the tomatoes and cook, stirring, until they break down into a soft paste, 5-7 min. Splash in a little water if the pan dries out and sticks.

8. 8

   Lower the heat and stir in the coriander, chili powder, turmeric, garam masala and amchur. Cook for 30 seconds.

9. 9

   Return the okra to the pan with salt to taste. Crush the kasuri methi between your palms over the pan.

10. 10

    Toss gently until every piece is coated, and cook for 2 min more.

11. 11

    Turn off the heat, scatter over the coriander leaves and serve hot with roti or paratha.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.