Bhindi Masala

Ingredients

• 1 1/8 lbokra, washed and dried completely, cut into short lengths
• 2onions, sliced
• 2tomatoes, chopped
• 1 tspcumin seeds
• 2 tspground coriander
• 1/2 tspground turmeric
• 1 tspchilli powder
• 1 tspamchur, dried mango powder
• 1 tspgaram masala
• 1/4 cupvegetable oil
• 1 1/2 tspsea salt

Method

1. 1

   Wash the okra well ahead and dry every pod with a cloth before you cut it. Trim the tops and cut into short lengths.

2. 2

   Heat half the oil in a wide pan and cook the okra over medium-high heat without a lid and without stirring much, until the pieces have browned in places and no longer look sticky.

3. 3

   Add the rest of the oil, fry the cumin seeds until they sizzle, then the onions until soft and golden. Stir in the ground coriander, turmeric, chilli powder and salt.

4. 4

   Add the chopped tomatoes and cook until they collapse and the mixture pulls away from the base of the pan.

5. 5

   Fold the fried okra back in gently, warm it through for a minute or two, then take the pan off the heat and stir through the amchur and garam masala.