Bhindi Masala (Okra Stir-fry)

Ingredients

• about 450 g Okra
• 1 medium Onion
• 1 medium Tomatoes
• 1-2 Green Chilies
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Amchur (Dry Mango Powder)
• 2 tbsp Vegetable Oil
• 0.75 tsp Salt
• 0.25 cup Cilantro

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

Instructions

1. 1Wash the about 450 g Okra and dry it completely. Cut off the ends of the okra and slice it into 2.54 cm pieces.
2. 2Heat the 2 tbsp Vegetable Oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 1 medium Onion, sliced, to the hot oil and sauté until it turns golden brown, which should take about 5-7 minutes. Watch carefully to prevent burning.
4. 4Add the 1 tsp Ginger-Garlic Paste and the 1-2 Green Chilies, slit lengthwise, to the skillet. Sauté for 1 minute until fragrant.
5. 5Add the 1 medium Tomatoes, chopped, along with the 0.5 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, and 0.75 tsp Salt. Cook, stirring, until the tomatoes soften and break down, about 3-5 minutes.
6. 6Add the sliced okra and the 1 tsp Amchur (Dry Mango Powder) to the skillet. Stir everything together well. Continue to stir-fry for 15-20 minutes, or until the okra is cooked through and has a slightly crispy texture. Stir frequently to ensure even cooking.
7. 7Remove the skillet from the heat. Garnish the Bhindi Masala with the 0.25 cup Cilantro, chopped. Serve hot.

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