Acid Ingredients cut slime:

• Amchur and tomatoes help to cut slime, while adding lots of flavor to the Sabji.
• If Amchur is not available where you live, you can use one of the following instead:
  • 1 tsp sour grape powder
  • 3/4 tsp ground Sumac
  • 3/4 tsp tamarind powder 
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp citric acid
    • grind the crystals in a mortar and pestle to a fine powder first
• The tomatoes also help keep the Sabji moist without making the Sabji become slimy.
• Lime/lemon juice works well as an alternative to fresh tomatoes. Squeeze the juice on the "finished" Sabji, just before serving.
  • Note: Do not add Lemon juice while broiling - it's nutrients are easily destroyed by the intense heat inside the oven.

Stove-top directions for fresh Bhindi (Okra) Sabji:

• Wash, dry (be sure to towel-dry each Bhindi thoroughly), trim the stem and tip ends and slice Bhindi into 1/3-1/2 inch pieces. Spread out on the cutting board to air-dry for a 6-8 min, while you prep and saute the onions.
• Make Tadka: Heat 1 tsp oil in a non-stick frying pan for about 1 min on high heat. Turn heat down and add cumin seeds, then add sliced onions and saute for 5-6 min on medium heat until onions become translucent. Stir in 1/8 tsp salt and 1/4 tsp sugar and transfer the sauteed onions to a bowl; cover and set aside.
• Add 2 tsp oil to the same frying pan, heat for a minute on Hi and add the sliced Bhindi. Using 2 wooden spatulas or spoons, gently toss the Bhindi to coat with the oil. Using 2 spoons makes it easier to do this without spilling the Bhindi out of the pan.
• Cover partially with a lid - to allow steam to escape and cook, undisturbed, for 7-8 min on medium-high heat. Note: If steam condenses on the lid and moisture drips onto the Sabji, it will become slimy! So do keep an eye on it as it cooks.
• Sprinkle about half of the spice mixture evenly over the top of the Bhindi - it will be bright green at this point.
• Using 2 small spoons, gently "mix in-place" small sections of the Bhindi at a time. You will see stringy slime as you do this. Mixing spices into small sections at a time keeps the slime to a minimum.
• Again, cover partially and cook, undisturbed for 6-8 min on medium high heat.
• Remove cover, stir gently, again using 2 spoons to "mix in place" small sections of the Bhindi.It will be almost cooked at this point, but still a bit firm. The slime should be mostly gone! The acidic Amchur in the spice mix will do the trick.
• Spread the sauteed onions to the top of the Bhindi and sprinkle the remaining spice mixture evenly over the onions. Do NOT mix. Cover partially with a lid and cook, undisturbed , for 5-7 min.
• Gently mix the onions with the rest of the Bhindi and cook uncovered for 3-5 min on medium high heat. Turn heat off and allow to rest for 3-4 min. If the Sabji looks too dry, drizzle and stir in a teaspoon of Ghee (or soft butter). The Ghee also adds a lovely flavor (use vegan butter if you want to keep it dairy-free), while adding only a tiny bit more fat to the Sabji  
• Gently mix in 1/2 of the chopped coriander leaves (cilantro) and transfer to a serving bowl. Garnish with the chopped tomatoes and remaining coriander leaves and serve hot with Roti or as a side for Dal Chaawal.

Storing Leftovers:

• Store leftovers in the refrigerator, consume within 1-2 days.
• Freezer storage not recommended - the texture upon thawing will not be very appealing.