Phulka with Bhindi Do Pyaza

Ingredients

• 500 g Okra (Washed, dried completely, and cut into 1-inch pieces)
• 300 g Onion (About 3 medium onions; 1.5 finely chopped, 1.5 cut into 1-inch petals)
• 200 g Tomato (About 2 medium tomatoes, finely chopped)
• 4 tbsp Vegetable Oil (Divided)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Also known as Amchur)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 2 tbsp Cilantro (Freshly chopped, for garnish)

Instructions

1. 1

   Heat 2.5 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes. Cook uncovered, stirring occasionally, until the okra is tender, slightly browned, and no longer slimy. Remove the okra from the pan and set aside.

2. 2

   In the same pan, add the remaining 1.5 tbsp of oil. Once hot, add the cumin seeds. When they begin to splutter (about 30 seconds), add the asafoetida.

3. 3

   Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and light golden brown.

4. 4

   Stir in the ginger-garlic paste and slit green chilies. Cook for about a minute until the raw aroma disappears.

5. 5

   Add the chopped tomatoes and salt. Mix well and cook for 5-7 minutes, mashing the tomatoes with your spoon, until they become soft and pulpy, and you see oil separating from the masala.

6. 6

   Lower the heat and add the spice powders: turmeric, Kashmiri red chili powder, and coriander powder. Stir continuously for 30-40 seconds until fragrant, ensuring they don't burn.

7. 7

   Add the onion petals and sauté for 2 minutes until they are slightly softened but still retain a crunch.

8. 8