Bhindi Masala

1. 1
   prep · ~10 min

   Prepare the bhindi.

   1.Wash the bhindi thoroughly and dry each piece completely with a clean kitchen towel.

   2.Trim the tops and tails, then cut into 1-inch pieces. Ensure there is no moisture left.

   TIPMoisture is the enemy — any water left on the bhindi will make it sticky and slimy during cooking.
2. 2
   fry · ~12 min

   Sauté the bhindi first.

   1.Heat 1 tbsp oil in a heavy-bottomed pan or kadhai over medium heat.

   2.Add the chopped bhindi and sauté for 10-12 minutes, stirring occasionally, until lightly browned and no longer slimy.

   3.Remove from the pan and set aside on a plate.

   TIPDon't cover the pan; cooking bhindi open allows the steam to escape and prevents stickiness.
3. 3
   saute · ~8 min

   Cook the onion base.

   1.In the same pan, add the remaining 1 tbsp oil and heat over medium flame.

   2.Add the sliced onions and sauté for 6-7 minutes until they turn golden brown.

   3.Add the ginger-garlic paste and sauté for another minute until the raw smell goes away.
4. 4
   saute · ~6 min

   Build the masala.

   1.Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.

   2.Stir well and cook for 5-6 minutes until the tomatoes soften completely and the oil starts to separate from the masala.
5. 5
   mix · ~4 min

   Combine bhindi with the masala.

   1.Return the sautéed bhindi to the pan and add salt.

   2.Gently mix everything together so the bhindi is well coated with the masala.

   3.Cook on low heat for another 3-4 minutes to let the flavors meld. Avoid mashing the bhindi.
6. 6
   garnish · ~1 min

   Finish and serve.

   1.Sprinkle garam masala and amchur powder over the top and give it a final gentle mix.

   2.Turn off the heat and garnish with freshly chopped coriander leaves.

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