Bhindi masala

Method

1. 1 Wash the okra and pat it dry, then cut it into 2 cm pieces to prevent it from becoming slimy.
2. 2 Fry the okra in oil over high heat for 6 minutes until browned, then remove from the oil.
3. 3 Sauté cumin seeds and thinly sliced onions for 5 minutes until golden.
4. 4 Sauté tomatoes, coriander powder, turmeric powder, and chili powder for 5 minutes until the sauce thickens.
5. 5 Return the okra to the pan, season with salt and garam masala, stir gently for 4 minutes, then turn off the heat.