Dry-Fried Bhindi Masala with Crisp Onions

⏱ 40 min · Serves 4

Okra gets a bad reputation for sliminess, but a hot pan, dry hands and a little patience turn it silky and golden instead. Tossed with sweet caramelised onions, tomato and a warm masala, this is the bhindi you mop up with hot chapatis until the pan is bare.

Per serving: 225 kcal · 4.5g protein · 17.0g carbs · 15.5g fat

Ingredients

• 500g okra (bhindi), fresh and firm
• 4 tbsp sunflower or mustard oil
• 1 tsp cumin seeds
• 2 medium onions, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tsp finely grated ginger
• 1 green chilli, slit lengthways
• 2 medium tomatoes, finely chopped
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (dried mango powder) or 1 tsp lemon juice
• 1 tsp salt, plus more to taste
• Handful of coriander leaves, chopped

Method

1. Wash the okra well, then dry each pod thoroughly with a tea towel — any water left on them causes stickiness. Trim the tops and tips and cut into 2cm pieces.
2. Heat 3 tbsp of the oil in a large, wide frying pan over medium-high heat. Add the okra in a single layer and fry, turning only every couple of minutes, for 10-12 minutes until the edges are browned and the pieces no longer look ropey. Lift out onto a plate and set aside.
3. Add the remaining 1 tbsp oil to the same pan and drop in the cumin seeds. When they sizzle and smell nutty, add the sliced onions and a pinch of salt. Cook for 8 minutes, stirring now and then, until golden at the edges.
4. Stir in the garlic, ginger and green chilli and fry for 1 minute until fragrant.
5. Add the tomatoes, turmeric, ground coriander and chilli powder with 1 tsp salt. Cook for 5-6 minutes, pressing the tomatoes down, until they collapse into a thick masala and oil beads at the edges.
6. Return the okra to the pan and fold gently — don't stir hard or it will break up. Cook uncovered for 3-4 minutes so it takes on the masala.
7. Sprinkle over the garam masala and amchur (or lemon juice), taste for salt, and scatter with coriander. Serve hot with chapatis, or with dal and rice.