Authentic Bhindi Masala

Wash the okra thoroughly and pat them completely dry with a kitchen towel. This is crucial to prevent sliminess.

Trim the top and tail ends of the okra. Cut the okra into 1-inch pieces. For thicker okra, you can slice them lengthwise as well.

Heat 2 tablespoons of oil in a large non-stick pan or kadai over medium heat. Add the chopped okra and saut for 8-10 minutes until they are partially cooked and slightly crisp. Remove the okra from the pan and set aside.

In the same pan, add the remaining 1-2 tablespoons of oil. Once hot, add the finely chopped onions and saut over medium heat until they turn golden brown, about 7-10 minutes.

Add the ginger-garlic paste and green chilies. Saut for 1-2 minutes until the raw smell disappears.

Add the chopped tomatoes (or puree) and cook until they soften and the oil starts to separate from the mixture, about 5-7 minutes. Mash the tomatoes with the back of your spoon as they cook.

Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for 1-2 minutes, adding a splash of water if the mixture seems too dry to prevent burning.

Add the sauted okra back into the pan with the masala. Gently mix to coat the okra evenly with the spice mixture.

Cover the pan and let it cook on low heat for another 5-7 minutes, or until the okra is tender but still retains a slight crunch. Stir occasionally to prevent sticking.

Finally, sprinkle in the garam masala and amchur powder. Mix well and cook for an additional 1-2 minutes.

Garnish with fresh chopped coriander leaves and serve hot with roti, naan, or rice.