A perfect Bhindi Masala should not be slimy and sticky. And the only way to make it that way is to pat dry the Okras after washing them and to stauté them gently at small intervals in the pan. While making a dry Okra dish like this recipe, it helps to use a wide pan. This allows for all the pieces to touch the floor of the pan and lets them cook at the same pace. Make sure you never close the pan with a lid while cooking them in this style.
This forms an excellent combination with Indian breads.
Ingredients:
2 lb bhindi (okra) – pat dry after washing and cut into 1/2’’ pieces
1 medium sized onion finely chopped
2 – 3 tomatoes diced into small chunks
2 –3 green chilies
1 tbsp grated ginger
1 tsp coriander powder
1 tsp dry roasted powdered cumin
1/2 tsp red chili powder ( I ran out of powder so I used a few whole dried red chilies instead)
1/4 tsp 3 Cs spice mix
1/4 tsp turmeric powder
3 – 4 tbsp refined oil
salt to taste
Directions
). Auntie M is what I would call a ‘Joy in the kitchen’. She is a big girl (hard not to be when you cook like that) and has a sense of humor to match her size. With non stop witty chatter she cooks with ease and effortlessly sprawls out such scrumptious meals that, no invitations for dining are turned down at my God Parents. One of the treats that I fondly remember on her dining table from my childhood were the assortment of Kerala pickles she often served. She was notorious for pickling anything and everything that grew or moved. And my Godfather Uncle G, often teasingly warned us naughty kids to mind our fingers and toes lest they end up in one of her pickle jars 
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Some years ago while working for an Indian company I had to move to Bloomington, IL, for an assignment at an American ..[read more] 
), who begged it off her land lady, a native of Karnataka, who learnt it from her mother, who had all her life watched her own mother (my cousin’s land lady’s grandmother) cook. That’s as far into the history of this recipe I could get.
