Pindiya in Masala

What you’ll need

Ingredients

• 2 onions, peeled and sliced
• 2 garlic cloves
• 2 green chillies
• 1 inch fresh ginger
• 200g okra
• 3-4 tbsp oil
• 300g chopped tomatoes
• 3/4 tsp salt, or to taste
• 3/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp cayenne pepper (optional)

Step by step

Method

1. Trim the top and bottom of the okra and cut into roughly 1-inch pieces. Set aside with one thinly sliced onion.
2. Heat 1 tbsp oil in a saucepan, add the remaining onion and fry until light golden-brown.
3. Blend the tomatoes, chillies, garlic, ginger and browned onion.
4. Heat the remaining oil in a wok and add the cumin and mustard seeds. Let them pop and sizzle.
5. Add the okra and stir-fry over fairly high heat for 2 minutes, then add the sliced onion.
6. Let the onion soften for about a minute, then add the blended curry paste.
7. Add the salt, turmeric, cayenne if using, coriander and cumin powder and stir.
8. Reduce the heat, cover and cook for about 10 minutes.
9. Serve with roti or naan.