Bhindi Do Pyaza

Method

1. 1Pat bhindi dry with a kitchen towel — moisture makes it slimy.
2. 2Heat mustard oil to smoking, cool slightly, then pan-fry bhindi till cook until crunchy at the edges — 8 minutes; remove.
3. 3In the same pan, crackle cumin, add onions and brown deep golden — 10 minutes.
4. 4Add ginger-garlic, tomatoes with all dry spices and salt; cook till oil separates.
5. 5Return bhindi, toss gently to coat — don't stir too aggressively or it breaks.
6. 6Finish with amchur and garam masala; serve hot, cook until crunchy and saucy.