Bhindi Masala (Okra Stir-Fry) with Onions and Spices

Wash the okra and pat it completely dry. Cut off the ends and slice the okra into 1/2 inch pieces.

Heat the vegetable oil in a large skillet or wok over medium heat.

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Add the ginger-garlic paste and sauté for another minute until fragrant.

Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, about 5 minutes.

Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for 1 minute, stirring constantly to prevent burning.

Add the sliced okra and salt to taste. Mix well to coat the okra with the spice mixture.

Stir-fry the okra over medium heat for 20-25 minutes, or until it is tender and slightly browned, stirring occasionally to prevent sticking and ensuring even cooking. Do not cover the pan, as this will make the okra slimy.

If using, add the garam masala and dried mango powder (amchur) in the last 5 minutes of cooking. Mix well.

Garnish with fresh cilantro and serve hot with roti, rice, or as a side dish.