One-Pan Tomato, Cabbage and Okra Masala

Instructions

1. 1

   Wash the okra and dry it very well before slicing, dear; this little step keeps it from becoming slimy.

2. 2

   Heat 1 tablespoon oil in a wide pan. Add the okra and sauté over medium-high heat for 6–8 minutes until lightly browned. Remove it to a plate.

3. 3

   Add the remaining oil. Add cumin seeds and let them sizzle, then add onion and green chili if using. Cook until the onion softens.

4. 4

   Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook for 5–7 minutes until the tomatoes become soft and jammy.

5. 5

   Stir in the cabbage and 1/2 cup water. Cover and cook for 8–10 minutes, stirring once or twice, until the cabbage is tender but not mushy.

6. 6

   Return the okra to the pan and add garam masala. Cook uncovered for 4–5 minutes so the flavors mingle and excess moisture evaporates.

7. 7

   Taste and adjust the salt or chili. Finish with fresh coriander, if you have it, and serve hot with chapati.