Indian Bhindi Masala with Roti

Ingredients

• 1 lb okra
• 4 roti or flatbreads
• 4 tbsp neutral oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garam masala and 1 tsp amchur or lemon juice
• 2 ripe tomatoes, diced
• 2 green chilies, slit
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Wash the okra and then dry each pod completely with a towel. This is the single most important step; any surface water turns bhindi slimy the moment it hits the pan.
2. Trim the tops and slice the pods into 1/2-inch rounds with a dry knife, wiping the blade if it gets sticky.
3. Heat 3 tablespoons of the oil in a wide skillet over medium-high heat and add the okra in a single layer.
4. Cook for 10 to 12 minutes, turning only every few minutes, until the pieces are browned and no longer sticky when stirred. Do not cover the pan and do not add salt yet; both trap steam and bring the sliminess back.
5. Lift the okra out. Add the remaining oil and the onions and cook for 10 minutes, until soft and deep golden.
6. Add the garlic, ginger, chilies, cumin, turmeric, and coriander for 1 minute, then the tomatoes, and cook for 6 minutes, until they collapse.
7. Return the okra and toss gently for 3 minutes, just to coat, without mashing the pieces.
8. Season with salt, garam masala, and amchur off the heat, and serve with warm roti and the cilantro.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.