Indian · dinner

Bhindi Masala

Name: Bhindi Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Okra, trimmed and sliced, 1 lb; Canola oil, 2 tbsp; Onion, sliced, 1 large; Tomato, chopped, 2 medium; Garlic, 3 cloves; Fresh ginger, grated, 1 tsp; Green chili, 1; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Ground coriander, 1 tsp; Garam masala, 1 tsp; Lemon juice, 1 tbsp; Chickpeas, cooked, 1 can, drained; Cooked brown rice, 2 cups; Salt, to taste; Red chili powder, 1/2 tsp

Okra sauteed with onion and tomato until tender and lightly spiced, served with brown rice.

40 min4 servings

35912g59g10g

Dry the okra well before cutting so it stays crisp rather than slimy. A bit of tomato at the end ties it together.

Ingredients

Okra, trimmed and sliced1 lb
Canola oil2 tbsp
Onion, sliced1 large
Tomato, chopped2 medium
Garlic3 cloves
Fresh ginger, grated1 tsp
Green chili1
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Ground coriander1 tsp
Garam masala1 tsp
Lemon juice1 tbsp
Chickpeas, cooked1 can, drained
Cooked brown rice2 cups
Saltto taste
Red chili powder1/2 tsp

Steps

Cook the okra in half the oil over medium heat for 8 to 10 minutes, stirring, until the stickiness is gone and the edges brown. Set aside.
Heat the remaining oil, add cumin, then the onion, garlic, ginger and chili and cook until golden.
Stir in the tomatoes with the turmeric, coriander, chili powder and salt, and cook until pulpy.
Add the chickpeas and okra, mix gently, cover and cook for 5 minutes.
Finish with garam masala and lemon juice, and serve over brown rice.

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Adapted from Swasthi's Recipes