Bhindi Masala

Trim the tops and tips off the okra and cut each pod into 2 or 3 pieces on the diagonal. Make sure the okra is completely dry before cutting, as moisture makes it sticky.

Heat 2 tablespoons of oil in a wide pan over medium-high heat. Add the okra in a single layer, working in two batches if needed, and fry for 6 to 8 minutes, stirring now and then, until the pieces are bright green-gold and the stickiness has gone. Move to a plate.

Add the remaining 2 tablespoons of oil to the same pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant.

Add the sliced onions with a pinch of the salt and cook for 8 to 10 minutes, stirring often, until soft and light golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Add the tomatoes, turmeric, chilli powder, ground coriander and the rest of the salt. Cook for 5 to 6 minutes, mashing the tomatoes with your spoon, until they break down and oil begins to separate at the edges.

Return the okra to the pan and add the green chillies. Toss gently to coat, then cover and cook on low heat for 5 minutes, until the okra is tender when pierced with a knife tip but still holds its shape.

Uncover, sprinkle over the garam masala and dried mango powder, and cook for 1 to 2 minutes, stirring gently, until the masala clings to the okra and looks dry. Finish with fresh coriander and ginger matchsticks.