Bhindi Masala

How to Prepare

1. Rinse 5 kg of bhindi (okra) under running water and pat dry completely with a clean kitchen towel to avoid sliminess.
2. Trim the ends of the bhindi and cut them into 1-inch pieces.
3. Heat 1 cup of vegetable oil in a large wok or kadai over medium heat.
4. Add 2 tablespoons of cumin seeds and let them splutter for a few seconds.
5. Add 10 finely chopped medium-sized onions and sauté until golden brown, about 8-10 minutes.
6. Add 5 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
7. Add 10 finely chopped medium-sized tomatoes and cook until they turn mushy, about 5-7 minutes.
8. Add 5 teaspoons of turmeric powder
9. 5 tablespoons of coriander powder
10. 3 tablespoons of cumin powder
11. 5 teaspoons of red chili powder, and 2 tablespoons of garam masala. Mix well and cook for 2-3 minutes.
12. Add the chopped bhindi to the masala mixture and mix gently to coat the pieces evenly.
13. Cook on medium-low heat for 15-20 minutes, stirring occasionally, until the bhindi is tender and cooked through. Avoid over-stirring to prevent sliminess.
14. Add salt to taste (about 5 teaspoons) and mix well.
15. Garnish with 1 cup of chopped fresh coriander leaves and serve hot with roti or paratha.