Pakistani Bhindi Masala with Ripe Tomatoes, Okra and Charred Chapati

Wash the okra well ahead of time and dry each pod completely with a towel. Any surface water will turn the dish slimy, so this step matters more than any other.

Serves 4

Ingredients

• 1 1/2 pounds fresh okra, rinsed and thoroughly dried
• 4 tablespoons neutral oil, divided
• 1 teaspoon cumin seeds
• 2 medium onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 4 large ripe tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon amchur (dried mango powder) or 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon garam masala
• Cilantro, slivered ginger, plain yogurt and 8 chapati, to serve

Instructions

1. Wash the okra well ahead of time and dry each pod completely with a towel. Any surface water will turn the dish slimy, so this step matters more than any other.
2. Trim the tops and tails and cut the okra into 1-inch pieces on a dry board with a dry knife.
3. Heat 3 tablespoons of oil in a wide karahi or skillet over medium-high heat and fry the okra in two batches, stirring only occasionally, for 7 to 8 minutes per batch until the edges are browned and the pods no longer look ropy. Lift out and set aside.
4. Add the remaining tablespoon of oil, then the cumin seeds. When they sizzle and darken, about 20 seconds, add the onions and cook 8 to 10 minutes until deep golden.
5. Stir in the ginger-garlic paste and cook 1 minute, until the raw smell disappears.
6. Add the tomatoes, green chilies, coriander, turmeric, chili powder and salt. Cook 10 to 12 minutes, mashing the tomatoes against the pan, until the masala thickens and oil beads at the edges.
7. Return the okra to the pan and fold it through gently so the pieces stay whole. Cook uncovered 5 minutes so the masala clings without steaming the okra soft.
8. Sprinkle in the amchur and garam masala, fold once and take the pan off the heat.
9. Char the chapati directly over a flame until they puff and blister in spots, about 15 seconds per side.
10. Top the bhindi with cilantro and slivered ginger and serve hot with the chapati and a bowl of cold yogurt.
11. Bhindi masala is a fixture of Punjabi home kitchens on both sides of the border, cooked hardest in late summer when okra is young, slim and at its cheapest. Pakistani cooks are famously particular about keeping it dry-fried rather than saucy — the goal is chatpata, a bright tangy-savory edge from amchur that cuts through the sweetness of ripe August tomatoes. Cooking the okra separately before it ever meets the masala is the traditional trick that keeps the texture firm and the whole karahi glossy instead of gluey.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 12g
• Fat: 17g
• Carbohydrates: 56g
• Fiber: 11g
• Sugar: 13g
• Sodium: 870mg