Bhindi Masala

Ingredients

• 250–300 g okra / bhindi
• 2–3 tbsp oil _(a little mustard oil is good)_
• 1 tsp cumin seeds
• 2 onions
• 2 tomatoes
• 1 tbsp ginger-garlic paste
• 1 green chili
• ½ tsp turmeric
• 1 tsp Kashmiri chili
• 1 tsp coriander
• salt
• ½ tsp amchur (optional — recommended, for tang)
• ½ tsp garam masala
• kasuri methi (optional)
• coriander, to garnish

Steps

1. 1.Dry the okra fully, top and tail, cut into pieces — see the no-slime rules.
2. 2.Sauté the okra alone in oil until the slime is gone and the edges brown. Set aside. (Don't cover; don't salt yet.)
3. 3.Bloom the cumin. Add onions; sauté golden. Add ginger-garlic and green chili.
4. 4.Add tomatoes, turmeric, chili, coriander, and salt; cook until the oil separates.
5. 5.Return the okra; toss to coat — no lid.
6. 6.Finish with amchur, garam masala, and crushed kasuri methi; garnish with coriander.