Bhindi Do Pyaza

🔥 Prep

• Wash the 300 g okra, pat dry thoroughly, and cut into ½‑inch thick pieces.
• Peel and slice the 3 onions into thick half‑moon slices.
• Chop the 1 tomato into small dice.
• Measure out 1 tsp ginger garlic paste, 1 tsp chilli powder, 1.5 tsp coriander powder, 1.25 tsp salt, and keep them ready.
• Have 2.5 tbsp oil measured and set near the stove.

🔥 Cook

• 1. Heat the 2.5 tbsp oil in a wide skillet over medium heat until shimmering.
• 2. Add the sliced onions and sauté until they turn golden brown, about 5 minutes, stirring occasionally.
• 3. Stir in the ginger garlic paste and cook for 30 seconds until the raw aroma disappears.
• 4. Add the chilli powder, coriander powder, and salt; mix and fry for 1 minute to toast the spices.
• 5. Add the chopped tomato and cook, stirring, until it softens and releases moisture, about 2 minutes.
• 6. Add the okra pieces, toss to coat evenly with the onion‑tomato masala, and spread in a single layer.
• 7. Reduce the heat to medium‑low and cook the okra uncovered for 8‑10 minutes, stirring every 2‑3 minutes, until the okra is tender yet still retains a slight bite and any excess moisture has evaporated.
• 8. Increase the heat to medium for a final 2 minutes to crisp the edges, then remove the pan from the heat.

🔥 Serve

• Transfer the bhindi do pyaza to a serving bowl and garnish with freshly chopped cilantro if desired.
• Serve hot alongside Indian breads such as roti, paratha, or naan, or with steamed basmati rice and a wedge of lemon.