- 2 tablespoons mustard oil
- 1 pound okra, cut into 1/4-inch pieces
- 5 cloves garlic, minced, or more to taste
- 1 teaspoon cumin seeds
- 1 large red onion, thinly sliced
- 1 1/2 teaspoons diced ginger
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 tomatoes, diced
- 1/2 teaspoon amchoor (dried mango powder)
- salt to taste
- 2 tablespoons chopped cilantro, or to taste
- Heat mustard oil in a large nonstick skillet over medium heat. Add okra, garlic, and cumin seeds; cook and stir until okra is no longer sticky, 5 to 10 minutes. Add onions and ginger; cook until onions soften slightly, 3 to 5 minutes. Stir in turmeric powder; cook for about 30 seconds. Stir in garam masala; cook for about 30 seconds.
- Stir tomatoes and amchoor powder into the skillet. Cook until tomatoes start to soften, about 1 minute. Remove skillet from heat and cover. Let rest until flavors combine, about 10 minutes. Season with salt and garnish with cilantro.