Bhindi Masala — Indian-Style Dry-Fried Spiced Okra

Wash the okra, spread it in a single layer on a large towel, and pat each pod dry with a paper towel—there should not be a single drop of water on the surface. Trim the stems and tapered tips, then cut each pod into 2 cm pieces. Do not add salt yet; salt draws out moisture.

Heat half the oil in a large skillet over high heat. Spread the okra in a single layer and leave it untouched for the first 3 minutes. Then turn it with tongs without crushing it. Once the edges are browned and the pieces no longer stick together, transfer them to a plate and set aside. If they do not fit in the skillet, cook them in two batches; an overcrowded skillet will steam them.

Lower the heat, add the turmeric, ground coriander, and ground red pepper, and stir for 20 seconds. Add the coarsely chopped tomato and salt and cook until softened and the oil begins to separate. Do not puree the tomato; in bhindi masala, tomato remains in pieces and does not form a sauce.

Return the fried okra to the skillet and sprinkle with amchur and garam masala. Toss by shaking the skillet and turning the okra with tongs instead of stirring; a spoon can crush it and make it slimy again. After 2 minutes, remove from the heat. The dish should look dry, with the pieces separate. Serve hot with roti.