Bhindi Dopiaza - Okra Dopiaza

Gather the ingredients.

Wash the okra and pat dry to remove all surface moisture and ensure that when the okra is cut, it does not turn slimy. This is a natural property of the okra and while some people like it, others will not eat okra because of its "slime."

Cut the top (stalk) and tail off each okra and then cut it into circular pieces, 1-inch thick. Do this for all the okra and keep aside.

Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds until aromatic. Remove from fire and grind into a coarse powder in a clean, dry coffee grinder. Keep aside for later.

Separate the chopped onions into 2 portions, roughly 2/3 and 1/3 of the whole.

Heat the cooking oil in a large pan over a medium flame and add the first lot of onions, the 2/3 portion. Sauté until golden.

Add all the powdered spices, ginger and garlic pastes, and sauté for 2 to 3 minutes.

Add the tomatoes and sauté for 2 to 3 minutes. Add the salt to taste.

Add the remaining 1/3 portion of chopped onion and mix well. Fry until these onions turn soft and translucent.

Reduce heat to a simmer and add the cut okra. Cook until the okra turns soft but not mushy. Stir frequently. This is a dry stir-fry type dish and cooks in the liquids released from the vegetables, but you may need to sprinkle some water occasionally to prevent the dish from burning while it cooks. Only do this if necessary.

When the okra is done (roughly 7 to 10 minutes from when you add it to the pan), remove from heat, garnish with the freshly chopped coriander and serve with hot chapatis and pickle.