Indian cuisine · Vegetable Dishes

Bhindi Masala

Dry-fried okra with onions, tomatoes and tangy amchur – crisp rather than slimy.

Ingredients · for 4 servings

• 500g okra
• 2 onions
• 2 tomatoes
• 2 green chilies
• 1 tsp cumin seeds
• 1 tsp ground coriander seed
• 1/2 tsp turmeric
• 1 tsp amchur (dried mango powder)
• 1/2 tsp garam masala
• 4 tbsp oil
• Salt

Instructions

1. Wash the okra, dry very thoroughly with a cloth and only then trim the stem and tip – any leftover moisture makes the pods slimy.
2. Cut the pods into 2cm pieces, slice the onions into strips, dice the tomatoes and cut the chilies into rings.
3. Heat 3 tbsp of the oil until very hot in a wide pan and fry the okra uncovered for 8–10 min., stirring rarely, until dry and browned at the edges; remove.
4. Heat the remaining oil, let the cumin seeds crackle, then fry the onions and chilies for 6 min. until golden brown.
5. Add the coriander, turmeric and tomatoes, season with salt and cook down for 5 min. until the tomatoes have broken down.
6. Return the okra, sprinkle with amchur and garam masala, toss for just 2 min. more and serve immediately with roti.