Okra Masala (Bhindi Masala)

Ingredients

• Okra - 250 g
• Onion - 2 whole
• Tomato - 2 whole
• Green chili - 2 whole
• Ginger-garlic paste - 1 tbsp
• Cinnamon stick - 1 whole
• Clove - 2 whole
• Bay leaf - 1 whole
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Kasoori methi powder - 1/4 tsp
• Salt to taste
• Coriander leaves
• Oil - 1 cup

Instructions

1. 1Wash and clean the okra well, then pat it dry with paper towels to remove surface moisture so it fries without getting sticky.
2. 2Heat the oil in a pan and shallow-fry the okra pieces until they are light brown; transfer them to kitchen paper to drain the excess oil and keep them crisp.
3. 3Heat oil in another pan and add the cloves, cinnamon stick, bay leaf and cumin seeds; fry briefly until the spices become fragrant so the base has a warm aroma.
4. 4Add the chopped onion and fry until brown in color, then add the green chilies and ginger-garlic paste and fry for some time until the raw smell disappears and the mixture looks well combined.
5. 5Add the tomatoes, turmeric powder, chili powder, coriander powder, kasoori methi powder and salt, then cover and cook until the tomatoes are done, stirring occasionally to prevent sticking to the pan.
6. 6Add the fried okra pieces with a little water, mix gently to combine, then cover and cook for 2-3 minutes so the flavors marry without the okra losing its texture.
7. 7Sprinkle garam masala powder on top and garnish with coriander leaves for a fresh finish.
8. 8Serve hot with chapati. Optional: serve with a wedge of lemon or a spoonful of plain yogurt on the side for brightness.