Bhindi Masala (Okra Curry)

• 400 g Okra, fresh, firm pods
• 1 large Yellow onion
• 2 medium Tomato, ripe
• 3 tbsp Sunflower oil
• 1 ¼ tsp Fine sea salt
• 15 g Ginger root, firm
• 3 cloves Garlic
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 1 tsp Garam masala
• 10 g Fresh coriander, leaves and tender stems

1. Trim the okra tops, then cut the pods into 1.5 to 2 cm pieces. Thinly slice the onion, dice the tomatoes, and finely grate the ginger and garlic. Keep everything separate so the spices can be added quickly.
2. Heat 2 tbsp of the sunflower oil in a large frying pan over medium-high heat. Add the okra and a pinch of the fine sea salt, then sauté for 10 to 12 minutes, stirring often, until the okra is tender and the stickiness has mostly cooked off. Tip onto a plate and set aside.
3. Add the remaining 1 tbsp sunflower oil to the pan and reduce the heat to medium. Add the onion and cook for 8 to 10 minutes until soft and lightly golden. Stir regularly so it colours evenly.
4. Stir in the ginger root and garlic and cook for 1 minute until fragrant. Add the ground coriander, ground cumin, ground turmeric and ground Kashmiri chili, and cook for 30 seconds, stirring constantly. If the pan looks dry, add a small splash of water to stop the spices catching.
5. Add the tomato and the remaining fine sea salt, then cook for 6 to 8 minutes until the tomatoes soften and the masala looks thick and glossy. Stir and scrape the base of the pan to keep it from sticking. You are aiming for a dry-style masala rather than a saucy curry.
6. Return the okra to the pan and toss well to coat in the masala. Cook for 3 to 4 minutes until everything is piping hot and the flavours have come together. Turn off the heat, stir in the garam masala, then scatter over the fresh coriander to serve.

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