Bhindi Masala

Rinse the okra, dry it thoroughly with a towel, trim the tips, and cut the pods into pieces about 2–3 cm long; moisture increases sliminess, so the vegetable needs to be dry.

Heat 2 tbsp vegetable oil in a wide skillet. Add the okra and sauté over low to medium-low heat for 12–15 minutes, stirring often, until the pods are tender and lightly golden in places. Transfer the okra to a plate.

In the same skillet, heat the remaining vegetable oil. Add the finely chopped onion and cook for 4–5 minutes over low to medium heat, until soft and translucent.

Add the crushed ginger and garlic and sauté for 30–60 seconds, until the raw smell disappears.

Add the chopped tomatoes, cover the skillet, and simmer for 6–8 minutes over low to medium-low heat, until the tomatoes soften and form a thick base.

Stir in the ground coriander, chili powder, turmeric, garam masala, amchur, and crushed dried fenugreek leaves. Mix and heat through for 30–60 seconds to release the spices' aroma.

Return the okra to the skillet, season with salt to taste, and gently stir so the masala coats the pods evenly. Cook uncovered for another 2–3 minutes.

Remove from heat, stir in fresh cilantro, and serve the bhindi masala hot or warm with roti, paratha, or rice.