Bhindi Masala (Okra Stir-fry)

Instructions

1. 1Wash the about 450 g of okra thoroughly. Dry it completely with a clean kitchen towel. Trim off the stem and tip ends of each okra piece. Slice the okra into 2.54 cm thick rounds.
2. 2Place a 30.48 cm skillet or wok over medium heat (176.7°C / 175°C). Add the 2 tablespoons of mustard oil and let it heat up for about 1 minute until it shimmers.
3. 3Add the 1 medium onion, chopped, to the hot oil. Sauté the onion, stirring occasionally, for 5-7 minutes, or until it turns a golden brown color.
4. 4Add the 1 tablespoon of ginger-garlic paste to the skillet. Stir and cook for 1 minute until it becomes fragrant.
5. 5Add the sliced about 450 g of okra to the skillet. Sprinkle in the 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/4 teaspoon red chili powder, 1/2 teaspoon dry mango powder, and 1/2 teaspoon salt.
6. 6Stir everything together well to coat the okra with the spices. Cook, stirring frequently, for 15-20 minutes. The okra should become tender and slightly crispy, with no slimy texture. You will know it's done when the pieces are no longer bright green and have a slightly browned appearance.
7. 7Serve the Bhindi Masala hot.

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