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Recipe : Bhindi Masala

Ingredients:

  • 1 pound (1/2 kg) okra (small)
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup oil
  • 3/4 teaspoon paprika
  • 1 teaspoon amchoor powder (or substitute fresh lemon juice)
  • 1/2 teaspoon turmeric
  • salt and freshly ground pepper to taste
  • 1 teaspoon garam masala
  • 2 tablespoons chopped coriander leaves for garnish

Method:

1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set aside.

2. In a wok or heavy skillet heat the oil and sauté onions until translucent.

3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.

4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander and serve while hot.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Serves 4-6 people.

Author :

Unknown, Someone on the NET


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