Keto Bhindi Masala (Okra Curry)

Ingredients

• about 450 g Okra
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Amchur (Dry Mango Powder)
• 2 tbsp Ghee
• 1 tsp Salt
• 2 tbsp Cilantro

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

Instructions

1. 1Wash the about 450 g of okra. Pat it completely dry with a clean towel. Cut off the stem and tip ends of the okra, then slice the okra into 2.54 cm pieces.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of ghee. Once the ghee is melted and shimmering, add the 1 medium onion, which has been chopped. Sauté the onion for 5-7 minutes, stirring often, until it is golden brown.
3. 3Add the 1 tbsp of ginger-garlic paste to the skillet. Cook for 1 minute, stirring constantly, until it smells fragrant.
4. 4Add the 1 medium tomato, which has been chopped, along with the 0.5 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp cumin powder. Stir everything together and cook for 3-4 minutes, until the tomatoes have softened.
5. 5Add the prepared about 450 g of okra to the skillet. Stir well to coat the okra with the spices and onion mixture. Cook for 10-15 minutes, stirring occasionally, until the okra is tender and has a slightly browned appearance.
6. 6Stir in the 1 tsp amchur (dry mango powder) and the 1 tsp salt. Cook for 1 more minute, stirring to combine.
7. 7Remove the skillet from the heat. Garnish with the 2 tbsp of fresh cilantro, which has been chopped. Serve the Keto Bhindi Masala hot.

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