Bhindi masala, for all my vegetarians and vegetarian-food lovers!
Slice 200g (or two large handfuls) of okra lengthwise down the middle, and lightly fry in just a spoon of vegetable oil for 7-8 minutes. Set aside. In the same pan, add another spoon of oil, add a spoon each of garlic paste and ginger paste, a diced medium onion and two broken green chillies, and sauté. Then add a diced tomato, salt to taste, a spoon of turmeric powder, half a spoon each of cumin powder, chilli powder, garam masala and coriander powder, and a pinch of amchur masala. When everything starts to melt together, transfer the contents of the pan into a blender and blitz roughly for a few seconds. Move the mix back into the pan, add the pre-fried okra, and add a half spoon of kasuri methi. Stir for 5 minutes and take off the heat. Serve hot with coriander leaves!