healthy food. recipes. reviews.
Here’s my take at Bhindi (okra) masala, after Amitabh’s delicious recipe. I started with his recipe and jazzed it up a little. Since my okra plants are producing pretty well, I think you’ll see a lot more okra recipes coming up here. 🙂 And okra being one of the few vegetables that both, the husband and I, enjoy it features a lot in our home.
Ingredients to Serve 4
The steps are very similar. I’ll start by quoting:
“Pan fry cut okra on medium heat till it’s not mucus-y any more; but the okra should still be green. My mother says to deep-fry, but I’ve found pan frying works as well.” Set the okra aside.
“If there’s remaining oil, wait for the oil to cool down. Otherwise, in a cold pan, pour ~2tsp. of high temperature oil.”
Add the cumin and coriander seeds. When they begin to pop, add the curry leaves, onions, ginger and garlic.
Saute them for a few minutes, until the onions are a lovely light brown.
Let’s bring some color to this party by adding some juicy red tomatoes. Also, add the red chilli powder and let this cook until the tomatoes are soft and mushy. Ahhh! the smell at this stage is just wonderful!
Now add the bell pepper and toss it all together. The bell pepper will take just over couple minutes to cook.
Finally the star ingredient….. the okra. Add all of it and some salt and toss it gently.
Let this cook for just another minute and it’s done.