Spicy Bhindi Masala with Aromatic Spices

1Heat the vegetable oil (2 tablespoons) in a large pan over medium heat.

2Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds until fragrant.

3Add the finely chopped onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 teaspoon) and green chilies, (2) cooking for another minute until the raw smell disappears.

5Add the chopped tomatoes (2 medium) and cook until they soften and the oil starts to separate from the mixture.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and salt. Mix well and cook for 2-3 minutes.

7Add the cut okra to the pan, stirring gently to coat them with the spice mixture.

8Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally, until the okra is tender but not mushy.

9Once the okra is cooked, sprinkle garam masala (1 teaspoon) over the top and mix gently.

10Garnish with fresh coriander leaves before serving.