Bhindi Masala | Okra Masala
Okra with Onions and Spices
Ingredients
Paste Ingredients to Grind
- 4 cloves garlic
- 1 inch piece of ginger root
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1/4 tsp methi/fenugreek powder
- 1/2 tsp garam masala
- 1/2 tsp amchur/dried mango powder optional
- 1/2 tsp anardhana/dried pomegranate powder optional
- 1.5 tsp coarse salt
- To Cook
- 4 tbsp vegetable oil
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 large red onion chopped
- 1.25lb/566g Fresh Okra
Instructions
- Wash okra and pat them with a towel to dry. Trim the tops off. Put a slit down the middle, turn it halfway and put another slit so the okra opens up. Top should be intact. Place in a large bowl.
- For the paste, grind the garlic and ginger in a food processor or blender with a little water. Add the spices and process until smooth. Scrape the sides down in between if necessary, so the mixture is even.
- Put the paste in a bowl and add 1 tbsp vegetable oil. Mix it up. Rub the paste all over the okra. Put some inside the slits. Cover and set aside for 30 minutes.
- It’s best to cook the okra in a single layer. Heat up a large pan and add 4 tablespoons oil. When the oil is hot, add cumin seeds and fennel seeds. When they sizzle, add chopped onion and cook for 2 minutes. Place okra one at a time on top of the onions and cook for a few minutes on each side. Turn over and cook. Cover and cook on medium low heat until tender.
- Remove the okra that are done from the pan and continue to cook the rest. Taste and squeeze a little fresh lemon juice all over if it needs it, especially if you have not used the amchur or anardhana powders. Serve with rice or roti/chappathi.
