Bhindi masala

You'll need

• 250g bhindi (okra), washed, dried completely and sliced
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 tomato, chopped
• ¼ tsp turmeric, 1 tsp coriander powder, ½ tsp red chilli powder, ½ tsp amchur (dry mango powder)
• Salt to taste

Method

1. Make sure the okra is completely dry before cutting: any water left on it is what makes it slimy in the pan.
2. Warm the oil, add the cumin seeds, then the onion, cooking until soft.
3. Add the okra and cook uncovered on medium heat, stirring occasionally, for 10–12 minutes until it stops being sticky.
4. Add the tomato and dry spices, cook another 5–7 minutes until the tomato breaks down and the oil separates.
5. Finish with amchur and salt.

Why this dish

Cooking the okra uncovered and dry, rather than in a wet gravy, is the traditional fix for the texture Ayurvedic cooks consider hard to digest when okra is cooked wet: the dry method is the one most households actually use at home.

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Often chosen by people browsing

The usual way this vegetable is cooked in households that find a gravy version too rich.