Bhindi Masala (Okra and Tomatos)
(from bubblewrap’s recipe box)
Imran’s favorite okra thing.
Source: Some online Indian website.
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Indian, Pakistani, South Asian
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
Directions
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Wash okra under running water and slice off the ends.
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Cut each in half. Set aside.
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Prepare onions and tomatoes. Set aside.
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In a wok or heavy skillet heat the oil and sauté onions until translucent.
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Add all spices except the garam masala and stir-fry 2 minutes.
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Add the tomatoes and bhoona * 1 minute.
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Add the okra and stir-fry 2 minutes.
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Cover and steam over medium heat until tender, about 12-15 minutes.
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Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
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Garnish with the coriander and serve while hot.
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- Bhoona is a technique that is essential to Indian cooking.
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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.