Step by step

Method

4 steps

1. 1

   Wash 1 lb okra, then dry it completely with towels — wet okra turns gluey. Trim the caps and tips and cut into 1-inch pieces. Heat 2 tablespoons oil in a wide skillet over medium heat until shimmering. Add the okra in a mostly single layer and cook, stirring every couple of minutes, until the pieces brown at the edges and stop looking sticky, 10–12 minutes. Transfer to a plate.

2. 2

   Add the remaining 1 tablespoon oil to the same pan. Toss in 1 teaspoon cumin seeds and let them crackle 20–30 seconds. Add 1 sliced onion and cook until golden and soft, 6–8 minutes.

3. 3

   Stir in 1 chopped tomato, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon chili powder, and ¾ teaspoon salt. Cook until the tomato softens and the spices smell toasted, about 4 minutes — scrape up any browned bits from the okra.

4. 4

   Return the okra. Sprinkle ½ teaspoon garam masala and ½ teaspoon amchur (or 1 teaspoon lemon juice). Toss gently 2–3 minutes until the okra is coated and heated through — pieces should still hold their shape, not turn to mush. Serve with roti or dal and rice. You want browned, tender-crisp okra in a dry-ish masala — not slimy green pods or soggy overcooked stew.