Vegan Bhindi Masala Okra Curry

Preparing the Okra:

1. Wash the fresh okra and pat them dry with a clean kitchen towel.
2. Trim the ends and slice the okra into rounds. Set aside.

Making the Bhindi Masala:

1. Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium-high heat.
2. Add the finely chopped onion and sauté for 3-4 minutes until they start to turn translucent.
3. Stir in the minced garlic and ginger. Cook for another minute until fragrant.
4. Add the sliced okra to the skillet. Cook, stirring occasionally, for about 10-12 minutes until the okra becomes tender and starts to brown. Remove the okra from the skillet and set it aside.
5. In the same skillet, add the finely chopped tomatoes and cook for 5-7 minutes until they break down and become soft.
6. Stir in the tomato puree and cook for an additional 2-3 minutes.
7. Add the ground coriander, ground cumin, turmeric powder, red chili powder, garam masala, and salt. Mix well to combine the spices with the tomato mixture.
8. Return the cooked okra to the skillet and stir to coat the okra with the tomato-spice mixture.
9. Let the curry simmer for 5-7 minutes to allow the flavors to meld together and the okra to absorb the spices.