Vacation Curry Series – Bhindi Masala

I love this recipe! The okra turns out very well. Of course, liking okra is kind of a prerequisite! Okra can become a little slimy but it goes away once it is cooked slowly. As with all of these recipes the times are very much an understatement. The more slowly you cook this the better it will turn out.

I add water twice and let it dry out. You want to serve it dry so that the spices and onions stick to the okra. Give it a try!

Bhindi Masala

500 g (1 lb 2oz) okra, about 5 cm long

3 green chillies

3 tablespoons oil

1 teaspoon black mustard seeds

1 red onion, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons garam masala

1 teaspoon ground turmeric

4 garlic cloves, finely chopped

Wash the okra and pat dry with paper towels. Trim the tops and tails. Ignore any sticky liquid that appears because this will disappear as the okra cooks.

Cut the chillies in half lengthwise, leaving them attached at the stalk, and scrape out any seeds. Heat the oil in a deep, heavy-based frying pan, add the mustard seeds and onion and cook until the seeds pop and the onion is light brown. Add the cumin, coriander, garam masala, and turmeric and cook until the popping stops.

Add the garlic, okra, and the chilli to the pan, fry for 5 minutes, stir and cook for 2 minutes.  Add ¼ cup water, 1 tablespoon at a time, and stir to make a sauce. Season with salt, to taste. Simmer for about 15 minutes, until the okra is cooked through and the sauce is thick and dry.

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Published in: on June 13, 2011 at 1:47 am  Leave a Comment  
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