Bhindi Masala (Spiced Okra)香料炒秋葵（Bhindi Masala）

Method做法

1. Heat half the oil in a wide skillet. Add the okra and cook uncovered, turning gently, until tender with light brown spots. Move it to a plate — don't add water.

   宽锅里倒一半油烧热，下秋葵不盖盖炒，轻轻翻动，炒到变软、带浅褐色斑点。盛到盘子里，别加水。

   Medium · 10–12 min中火 · 10–12分钟

   The okra is tender and not raw inside.秋葵软了，芯不生。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Warm the rest of the oil, stir the cumin for 20 seconds, then the onion for 5 minutes. Add the ginger and garlic for 1 minute, then the tomato, turmeric, coriander, chili powder, and salt.

   剩下的油烧热，孜然下去炒20秒，再下洋葱炒5分钟。加姜蒜炒1分钟，然后放番茄、姜黄、芫荽籽粉、辣椒粉和盐。

   Medium · 6–7 min中火 · 6–7分钟

   The garlic smells fragrant, not burnt.蒜香出来了，没炒焦。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Finish measuring and chopping before heating. Lower the heat if spices smoke; never pour water into a pan of hot oil.量好切好再开火，香料冒烟就调小火；别往一锅热油里倒水。

3. Stir and mash the tomato until thick. If it sticks, add just a small splash of water and let it cook off before the okra goes back in.

   边搅边把番茄压碎，炒到浓稠。要是粘锅，就只补一点点水，收干了再把秋葵倒回去。

   Medium-low · 5–6 min中小火 · 5–6分钟

   The sauce clings to the food instead of pooling like soup.酱能挂在菜上，不是汤汤水水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Return the okra with the garam masala and fold gently. Turn off the heat, then add the lemon juice and cilantro. No cream or extra water needed.

   秋葵倒回锅里，加garam masala轻轻拌匀。关火，再挤柠檬汁、撒香菜。不用加奶油，也不用额外加水。

   Low · 2–3 min小火 · 2–3分钟

   The pieces are soft but still hold their shape.食材软了，还保持着完整形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。