Kadai Bhindi (Okra in gravy)

•Rinse Okra and pat dry completely. Trim off the caps and tips. Cut Okra into bite size pieces. •Heat 2 tablespoons of oil in a skillet. Add Okra and shallow fry without charring. •Now sprinkle the gram flour over the okra and fry further. It has to retain it’s colour and coated with the gram flour. Coating the Okra with gram flour keeps the pod intact and helps reduce sliminess giving a crispy coat. This takes about 6-8 minutes. •DO NOT cover the skillet. Keep the shallow fried Okra seperately. •In the same pan, add 1 tablespoon of oil. Add Cumin and let it crackle. Now add the onions, fry till translucent. •Add ginger garlic paste and fry till the raw smell disappears. Add tomatoes and let it cook till the mixture forms a semi gravy. •Add Turmeric powder, Chilli powder, Coriander powder, Cumin powder, Amchoor powder( or any other acidic substitute) and Garam masala powder to the semi gravy and mix well. Continue cooking for another 3-4 minutes on medium heat. •Add the shallow fried Okra. Let it cook in the gravy. Add salt and check for doneness. •Throughout, simmer the Okra uncovered and on medium heat. Lot of stirring and mixing is not recommended after adding the Okra to the gravy. Breaking the pods will make the gravy slimy. •Young and tender Okra cooks faster than thick and fibrous ones. Adjust timing as per the quality of the Okra.