Spiced okra (Bhindi masala)

1. Wash the okra and wipe it dry with a tea towel: this is the most important step, as wet okra turns slimy. Trim the ends and cut into 1.5 cm slices.

2. Heat half the oil in a wide frying pan, add the okra and fry over medium-high heat, first without stirring, then turning now and then, for 8-10 minutes until the sticky threads disappear and the edges brown. Transfer to a plate.

3. Fry the cumin seeds in the remaining oil for half a minute, then add the thinly sliced onions and fry for 6-7 minutes until golden brown.

4. Stir in the chopped tomatoes, turmeric, ground coriander and chilli powder and cook for 4-5 minutes until you have a thick masala with the oil separating.

5. Return the okra, add salt and sprinkle with the amchur. Toss gently and fry uncovered for another 3-4 minutes.

6. Serve hot with chapati, or with dal and rice.

Tip: The tangy flavour of amchur (dried green mango powder) not only freshens the dish: its acidity also reduces the okra's sliminess. If you don't have any, a little lemon juice will do, but add it only at the very end.