Bhindi Masala

Method

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1. Wash the okra several hours ahead and dry each pod completely with a cloth. Any water left on them guarantees slime.

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2. Trim the ends and cut into 2 cm lengths.

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3. Heat 3 tablespoons of the oil in a wide pan until shimmering and add the okra in a single layer.

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4. Fry over medium-high heat for 8 to 10 minutes, turning only every couple of minutes and never covering the pan, until the edges are browned and the pieces no longer look sticky. Lift out.

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5. Add the remaining oil, then the cumin and crushed coriander seeds, and fry 30 seconds.

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6. Add the onions and fry 8 minutes until golden, then the ginger-garlic paste and green chillies for 2 minutes.

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7. Add the chilli powder, ground coriander, turmeric and salt and stir 30 seconds. Add the tomato now if using and cook until it breaks down.

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8. Return the okra and toss gently for 3 minutes, keeping the pan uncovered.

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9. Take off the heat, sprinkle over the amchur and garam masala, fold through the coriander and serve immediately.

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Chef’s Tips

• Dry the okra hours ahead. This is the single most important step.
• Never cover the pan, at any stage. Trapped steam is what causes slime.
• Amchur goes in at the end. Acid early in the cook makes the problem worse.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roti or paratha
• Dal and rice
• Plain yoghurt

Storage & Reheating

Best fresh — it loses its crispness. Keeps 2 days refrigerated; reheat uncovered in a hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.