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Dinner · North Indian
Bhindi masala
Dry-cooked okra with onion and tomato, crisp not slimy.
30 min Serves 3
Method
- 1
Dry the okra thoroughly before cutting - any water makes it slimy.
- 2
Fry the okra on medium-high heat, undisturbed, until the edges brown. Remove.
- 3
Cook the onions until golden, add tomato and powdered spices.
- 4
Return the okra and toss on high for 5 minutes without covering the pan.
- 5
Finish with amchur and serve with roti.
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