Bhindi Masala (Okra Curry):
Bhindi Masala (Okra Curry)

We love the way okra keeps its bite in this dish. When cutting or cooking okra for this dish, make sure that it does not get wet. Otherwise, it will turn irreparably slimy.

For two portions:

- 200 g okra, washed and patted fully dry
- 2-3 medium ripe tomatoes, chopped
- 2 medium red onions, chopped
- 1 heaping tablespoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mango powder
- 1 tablespoon cumin seed
- 1 teaspoon mustard seeds
- 6 tablespoons ghee
- 3/4 teaspoon salt
- 2 medium onions, chopped

Cooking Instructions

On a dry surface, cut the ends off of your dried okra and slice either lengthwise in half or into smaller slices.

Add two tablespoons of ghee to your wok or frying pan after it is at high heat. Add a cumin seed and see if it immediately rises to the top of the oil. If it does, your oil is hot enough. Add the rest of the cumin as well as the mustard seeds and allow them to crackle and pop for a minute or two.

Add your onions and stir them until browned. Remove the mixture and put aside.

Turn down to medium heat, add two tablespoons of ghee and then add the okra. Cook for several minutes until lightly browned. Remove.

Toss the onion mixture back into the wok and add the okra on top. Add the coriander powder, tumeric powder and red chili powder. Stir and simmer for a few minutes.

Add the chopped tomates and continue to stir for several minutes until the tomatoes have become soft and have blended well with the other ingredients. Add the mango powder. Add salt to taste. Simmer for a couple more minutes.

Serve over rice.


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