Bhindi Masala (Okra Stir-fry)

Ingredients

• about 450 g Okra
• 1 medium Onion
• 1 medium Tomato
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Amchur Powder (Dried Mango Powder)
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of okra and pat it completely dry. Trim off the stem and tip ends, then cut the okra into 2.54 cm pieces.
2. 2Place a 30.48 cm skillet over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 175°C.
3. 3Add the 1 medium onion, chopped, to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the onion pieces are golden brown.
4. 4Add the 1 tablespoon of ginger-garlic paste to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 1 medium tomato, chopped, to the skillet. Cook for 3-4 minutes, stirring, until the tomato pieces have softened.
6. 6Add the about 450 g of okra pieces to the skillet. Sprinkle in the 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon amchur powder. Stir everything together well. Cook for 10-15 minutes, stirring frequently, until the okra is tender and has a slightly browned appearance.
7. 7Serve the Bhindi Masala hot.

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