Masala Bhindi (Spiced Okra)

Ingredients

• about 450 g Okra
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 1.5 tsp Spices (cumin, coriander, turmeric, red chili powder, amchur powder)
• 1/2 tsp Salt
• 2 tbsp Oil
• 1 tbsp Lemon juice

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

Instructions

1. 1Prepare the okra: Wash the about 450 g of okra thoroughly. Trim off the stem and tip ends. Cut the okra into 1.27 cm thick rounds. Prepare the onion: Peel and finely chop the 1 medium onion. Prepare the tomato: Finely chop the 1 medium tomato.
2. 2Heat the 2 tbsp of oil in a large 30.48 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, for 5-7 minutes, or until the onion is soft and golden brown.
3. 3Add the 1 tbsp of ginger-garlic paste to the skillet. Cook, stirring constantly, for 1 minute until fragrant. Add the chopped tomato and cook for another 3-5 minutes, stirring occasionally, until the tomatoes have softened and started to break down.
4. 4Add the cut okra and the 1.5 tsp of spices (cumin, coriander, turmeric, red chili powder, amchur powder) to the skillet. Stir well to coat the okra evenly with the spices and onion-tomato mixture. Cook for 15-20 minutes, stirring frequently, until the okra is tender and has a slightly crispy texture. The okra should no longer be slimy.
5. 5Stir in the 1/2 tsp of salt and the 1 tbsp of lemon juice. Cook for 1 more minute to combine the flavors.
6. 6Serve the Masala Bhindi hot.

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