👨‍🍳 Instructions

1. 1

   Heat oil in a pan over medium heat. Add the okra pieces and sauté until they are lightly golden and less slimy. Remove from pan and set aside. This step helps to reduce the sliminess of the okra.

   💡 Tip: Sautéing okra on medium-high heat helps to seal its moisture and reduce sliminess.
2. 2

   In the same pan, add cumin seeds and let them splutter. Add the chopped onion and sauté until translucent.

   💡 Tip: Allowing cumin seeds to splutter releases their aroma.
3. 3

   Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.

   💡 Tip: Cook the ginger-garlic paste well to avoid a pungent aftertaste.
4. 4

   Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook the masala until the oil starts to separate.

   💡 Tip: Cooking the tomato-based masala until oil separates ensures a well-developed flavor base.
5. 5

   In a separate bowl, whisk the yogurt until smooth. Gradually add about 1/2 cup of water to the yogurt and whisk again. This is to temper the yogurt and prevent it from curdling.

   💡 Tip: Tempering yogurt with water before adding it to hot masalas is key to a smooth gravy.
6. 6

   Reduce the heat to low. Slowly pour the tempered yogurt mixture into the pan, stirring continuously. Cook for 5-7 minutes, stirring, until the gravy thickens slightly. Do not let it boil vigorously.

   💡 Tip: Gentle simmering of the yogurt gravy prevents it from splitting.
7. 7

   Add the sautéed okra pieces to the yogurt gravy. Mix gently and simmer on low heat for another 10-15 minutes, or until the okra is tender and the flavors have melded.

   💡 Tip: Simmering allows the okra to absorb the flavors of the tangy gravy.
8. 8

   If using, stir in the lemon juice for extra tanginess. Garnish with fresh cilantro. Serve hot with roti, naan, or plain rice.

   💡 Tip: Lemon juice adds a final burst of freshness and acidity.