Bhindi Masala

🔥 Prep

• Rinse 350 g okra, pat dry, trim ends and cut into 1‑cm thick rounds.
• Peel and thinly slice 2 onions.
• Dice 1 tomato into small cubes.
• Peel and mince 1 tsp ginger.
• Measure out 0.5 tsp amchur powder, 1 tsp chilli powder, 1 tsp coriander powder, 1.25 tsp salt, and 2 tbsp oil into small bowls.

🔥 Cook

• 1. Heat 2 tbsp oil in a wide skillet over medium heat until shimmering, about 1 minute.
• 2. Add the sliced onions and sauté, stirring occasionally, until they turn translucent, about 3‑4 minutes.
• 3. Stir in the minced ginger and cook for 30 seconds until fragrant.
• 4. Add the cut okra, spreading it in a single layer, and cook over medium‑high heat for 5‑6 minutes, stirring occasionally, until the okra starts to lose its sliminess and gets light brown spots.
• 5. Add the diced tomato, continue to cook over medium heat for 2‑3 minutes until it softens and releases juices.
• 6. Sprinkle in the chilli powder, coriander powder, and salt; stir well and cook for 1 minute to toast the spices.
• 7. Reduce heat to low, add the amchur powder, and stir to combine; cook for 30 seconds just to awaken the tangy flavor.
• 8. Taste and adjust salt if needed, then remove from heat and let rest 1 minute before serving.

🔥 Serve

• Transfer the bhindi masala to a serving dish and garnish with a sprinkle of fresh chopped coriander if desired.
• Serve hot with Indian breads such as roti, paratha, or naan, or alongside steamed basmati rice and a side of raita.