Okra or Bhindi coated with a light masala
Okra is a very popular vegetable in India and and the full flavor of this semi-dry dish can be savoured when eaten with lighter Indian breads such as chappatis or rotis.
1 lb. bhindi or okra, chopped
1 medium onion, sliced
1 large tomato, pureed
1/4 tsp. mustard seeds (optional)
4 cloves garlic, chopped fine
½” fresh ginger, grated
1 tsp. cumin powder
2 tsp. coriander powder
½ tsp. turmeric
1/2 tsp. salt
6 tbsp. oil
1 tbsp. lime or lemon juice
freshly chopped cilantro leaves
1 medium onion, sliced
1 large tomato, pureed
1/4 tsp. mustard seeds (optional)
4 cloves garlic, chopped fine
½” fresh ginger, grated
1 tsp. cumin powder
2 tsp. coriander powder
½ tsp. turmeric
1/2 tsp. salt
6 tbsp. oil
1 tbsp. lime or lemon juice
freshly chopped cilantro leaves
- Heat oil, and throw in chopped okra, sauteeing them until they turn a dark green (about 3-4 minutes). This step is important as it prevents them from getting ‘slimy’ or mucilaguous
- Remove from pan with a slotted spoon and keep aside
- In the same pan, add some oil (if required)
- When hot, add mustard seeds
- When they sputter add onion, ginger & garlic
- When the onion turn golden brown and soft, add the powders. Stir briskly
- Add tomatoes & salt, and stir for a couple of minutes
- Add chopped okra, cover pan and cook on a low fire for 10 minutes until they are soft, but with a tender bite. Overcooking them will make them mushy
- Squeeze some lime juice over the okra and garnish with freshly chopped cilantro leaves