India · India

Bhindi Masala

Name: Bhindi Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: India
Ingredients: okra 500 g; onion, finely chopped 150 g; tomatoes, chopped 250 g; ginger, grated 8 g; garlic, minced 8 g; neutral cooking oil 30 ml; cumin seeds 2 g; ground coriander 3 g; ground turmeric 1 g; ground red chile 1 g; garam masala 2 g; cilantro, chopped 8 g; salt 4 g

Okra in a thick onion and tomato masala.

45 minutes · 4 servings · Easy

Okra travels well along the spice routes of the Indian subcontinent, and bhindi masala is one of the everyday ways northern homes cook it. Okra releases a lot of liquid, so the trick is letting it collapse into the onion and tomato masala rather than frying it dry, and choosing a tender young pod. Its mucilaginous texture means the gravy clings to it, which is why the dish is often served with roti rather than rice.

Ingredients

okra500 g
onion, finely chopped150 g
tomatoes, chopped250 g
ginger, grated8 g
garlic, minced8 g
neutral cooking oil30 ml
cumin seeds2 g
ground coriander3 g
ground turmeric1 g
ground red chile1 g
garam masala2 g
cilantro, chopped8 g
salt4 g

Directions

1
Wash and dry okra; trim and cut into 2 cm pieces. Heat half the oil; saute okra over medium heat for 10 minutes. Set aside.
Okra is nearly tender and fairly dry.
2
Heat remaining oil with cumin. Add onion; cook for 5 minutes. Add ginger and garlic for 1 minute, then tomato, coriander, turmeric, chile and salt for 6 minutes.
Tomato forms a thick sauce.
3
Return okra; add garam masala. Toss over low heat for 3 minutes. Add cilantro and serve hot.
Okra is tender, holds its shape and is coated in thick masala. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content