Bhindi Masala

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

  • 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

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