Bhindi Masala with Roti Spiced Okra with Flatbread

Wash okra and pat completely dry with a kitchen towel. Trim off the tops and tails, then slice into 1-inch pieces.

In a large bowl, combine whole wheat flour and 1/2 tsp salt. Gradually add water and mix into a soft dough. Knead for 5 minutes until smooth. Cover with a damp cloth and rest for 15 minutes.

Heat oil in a large skillet over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Add finely chopped onion and sauté for 4–5 minutes until golden brown. Stir in minced garlic, grated ginger, and slit green chili; cook for 1 minute until fragrant.

Add chopped tomatoes, coriander powder, turmeric, red chili powder, and salt. Cook for 5–6 minutes until tomatoes break down and oil separates.

Add okra pieces and stir to coat with masala. Cover and cook on low heat for 12–15 minutes, stirring occasionally, until okra is tender and no longer slimy. Sprinkle garam masala and mix well.

While the okra cooks, divide the rested dough into 6 equal balls. Roll each ball into a thin circle (about 6 inches) on a lightly floured surface. Heat a tawa or skillet over medium-high heat and cook each roti for 1 minute on the first side until bubbles appear, then flip and cook for 30 seconds until golden spots appear. Apply ghee on both sides and keep warm.

Serve bhindi masala hot with rotis and a side of yogurt.