Bhindi Masala

Fry the Okra: Heat 2 tbsp oil in a wide skillet over medium-high heat. Add the sliced okra and fry uncovered for 8-10 minutes, stirring occasionally, until they shrink, become slightly crispy, and are no longer sticky. Remove and set aside.

Make the Base: In the same skillet, add 1 tbsp oil. Crackle 1 tsp cumin seeds, then add the sliced onions. Sauté until translucent and lightly browned.

Add Tomatoes and Spices: Stir in the chopped tomatoes, turmeric, 1 tsp coriander powder, and salt. Cook for 5 minutes until the tomatoes soften into a coarse paste.

Toss Together: Return the fried okra to the pan. Mix gently with the onion-tomato masala to avoid breaking the okra rings.

Add the Tang: Sprinkle 1 tsp of Amchur (dry mango powder) over the okra. (If you don't have amchur, a squeeze of lemon juice at the end works). Cook uncovered on low heat for 3-4 minutes to meld the flavors.