Okra and Tomato Curry

Instructions

1. Prepare the okra
   Wash the okra thoroughly and pat dry with paper towels. Trim the ends and cut into 1-inch pieces. Ensure the okra is completely dry before cutting to prevent it from becoming slimy.
2. Sauté the okra
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the okra and sauté for 5-7 minutes until the sliminess reduces and it begins to brown slightly. Remove from the pan and set aside.
3. Prepare the curry base
   In the same pan, heat the remaining 2 tablespoons of oil. Add cumin seeds and let them sizzle for 30 seconds. Add the chopped onion and sauté until golden brown, about 5 minutes. Add the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Add the spices
   Reduce heat to medium and add ground coriander, turmeric, red chili powder, and salt. Stir well to combine with the onion mixture and cook for 1 minute until the spices release their aroma.
5. Incorporate the tomatoes
   Add the diced tomatoes to the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce. If the mixture becomes too dry, add a splash of water.
6. Combine with okra
   Return the sautéed okra to the pan and mix gently to coat with the tomato masala. Cover and simmer on low heat for 8-10 minutes until the okra is tender but not mushy.
7. Finish the curry
   Sprinkle garam masala over the curry and add fresh lemon juice. Stir gently to combine. Taste and adjust salt if needed. Cook uncovered for another 2 minutes to let the flavors meld together.
8. Serve
   Turn off the heat and garnish with freshly chopped cilantro. Serve hot with steamed rice, naan bread, or roti for a complete meal.