Bhindi Masala (भिंडी मसाला) — Indian Spiced Okra Stir-Fry

• 500 gokra (bhindi), washed and thoroughly dried, trimmed and cut into 2 cm pieces
• 45 mlneutral oil (sunflower or canola)
• 1 tspcumin seeds
• 200 gonion, thinly sliced
• 10 gginger, finely grated
• 12 ggarlic, finely minced
• 1green chili, finely chopped (about 8 g; use 2 for more heat)
• 250 gtomatoes, finely chopped
• 1 tbsptomato paste (adds body and faster masala; optional but recommended)
• 2 tspground coriander
• 1 tspground cumin
• 1.5 tspKashmiri chili powder (for color and mild heat)
• 0.5 tspturmeric powder
• 1 tspgaram masala
• 1.5 tspamchur (dried mango powder) (add at the end for brightness)
• 7 gfine sea salt (about 1 1/4 tsp)
• 60 mlwater (to help tomatoes break down without steaming the okra)
• 10 gfresh cilantro, chopped (about 1/2 cup loosely packed)
• 2 tsplemon juice (optional, adjust if skipping amchur)

Instructions

1. 1

   Wash the okra and dry it completely with towels, then let it air-dry for 10 minutes. Trim the tops and slice into 2 cm pieces, keeping the cuts clean to reduce slime.

2. 2

   Heat 30 ml of the oil in a wide skillet over medium-high heat until it shimmers. Add the okra and sauté for 10–12 minutes, stirring every 60–90 seconds, until the edges look lightly blistered and the stickiness is mostly gone.

3. 3

   Transfer the sautéed okra to a plate and keep the skillet on the heat. Add the remaining 15 ml oil, then add cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add sliced onion and cook for 6–8 minutes, stirring often, until golden at the edges.

4. 4

   Stir in ginger, garlic, and green chili and cook for 60–90 seconds, just until the raw aroma fades. Add chopped tomatoes, tomato paste, and 60 ml water, then cook for 6–8 minutes until tomatoes soften and the masala looks thicker and glossy.

5. 5

   Lower the heat to medium and add coriander, ground cumin, Kashmiri chili powder, turmeric, and salt. Cook the spices for 60 seconds, stirring continuously, so they bloom without scorching.

6. 6

   Return the okra to the pan and toss gently to coat every piece in the masala. Cook uncovered for 6–8 minutes, stirring carefully, until the okra is tender but not mushy and the masala clings to it.

7. 7

   Turn off the heat and sprinkle in garam masala and amchur, then toss once more to distribute evenly. Rest the dish for 3 minutes so the flavors settle, then finish with cilantro and 2 tsp lemon juice if you want extra tang.