Bhindi Masala (Okra Stir-Fry)

Ingredients

• about 450 g Okra (Bhindi)
• 1 medium Onion
• 1 medium Tomatoes
• 1 tsp Ginger-garlic paste
• 0.5 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Coriander powder
• 0.5 tsp Amchoor (dry mango powder)
• 1 tsp Salt
• 2 tbsp Cooking oil

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

Instructions

1. 1Wash the about 450 g Okra (Bhindi) thoroughly and pat it completely dry with paper towels. Trim off the stem and tip ends, then slice the okra into 2.54 cm pieces.
2. 2Heat the 2 tbsp Cooking oil in a 30.48 cm skillet over medium heat, about 175°C.
3. 3Add the 1 medium Onion, sliced, to the hot oil and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
4. 4Add the 1 tsp Ginger-garlic paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 1 medium Tomatoes, diced, to the skillet and cook, stirring, until they have softened, about 5-7 minutes.
6. 6Stir in the 0.5 tsp Turmeric powder, 0.5 tsp Red chili powder, 1 tsp Coriander powder, 0.5 tsp Amchoor (dry mango powder), and 1 tsp Salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Add the prepared about 450 g Okra (Bhindi) to the skillet. Stir well to coat the okra with the spices and vegetables. Cook, stirring occasionally, for 15-20 minutes, or until the okra is tender and slightly crispy.
8. 8Serve the Bhindi Masala hot.

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