Bhindi Masala
Steps
- Wash 250g of okra and dry completely. Trim and cut into 1in / 2.5cm pieces.
- Heat 2 tablespoons of oil over medium heat. Fry the okra uncovered, stirring often, until fully tender. Transfer to a plate.
- Add 1 tablespoon of oil to the pan. Cook ⅓ cup of chopped onion until soft. Add 1 teaspoon of ginger-garlic paste and stir until fragrant.
- Add 1 cup of chopped tomatoes. Cook until mushy and the oil separates, adding a splash of water if sticking.
- Reduce the heat. Stir in 1 teaspoon of ground coriander, ½ teaspoon of Kashmiri chili powder, ½ teaspoon of turmeric, ½ teaspoon of garam masala, and ½ teaspoon of dried mango powder.
- Add the okra, ½ teaspoon of crushed dried fenugreek leaves and salt. Stir gently for 2 minutes, then add 2 tablespoons of chopped cilantro.