Indian Dry Cumin-Tomato Bhindi Okra Masala

Rinse 450 g okra and **dry completely** with towels before trimming and cutting into 1.5 cm pieces. Use a dry board to reduce sliminess.

Heat 25 ml oil over medium heat in a wide pan; stir-fry okra 7–9 minutes until browned in spots and less sticky, then set aside.

Heat remaining 15 ml oil, toast 3 g cumin for 20 seconds, then soften 180 g diced onion for 6–7 minutes. Add 10 g ginger and 10 g garlic for one minute.

Add 230 g chopped tomato, 4 g coriander, 2 g turmeric and 4 g salt. Simmer 7–9 minutes until tomatoes break down and most liquid evaporates, then return okra.

Stir-fry another 5–7 minutes over medium-low heat until okra is fully tender and coated. Add water only if burning, 10 ml at a time up to 40 ml. Mix in 3 g garam masala and serve four.