Bhindi Masala (Hot and Dry)
I absolutely adore okra. I was never a fan of this tropical vegetable as I was growing up as I was put off by the remarks associated with this this vegetable “slimy”
But every time my mother made this dish the aroma was divine. One day I decided to try this with roti as the aroma had me salivating. I have never looked back.
I can honestly say that I have never come across slimy okra. The trick is to either fry them first and/or put them in right at the end once the base is almost cooked. Always cook on a moderate high heat.
This is also a great budget meal with the frozen okra costing £1.00 a packet from the supermarket!
Ingredients:
1/2 to 1 cup vegetable oil
1 tsp cumin seeds
1 large onion finely sliced
1 tbsp ginger garlic paste
1/2 tsp cumin powder
1 tsp crushed coriander seeds
1 tsp red chilli flakes
1/2 tsp chilli powder
1/4 tsp tsp turmeric
1 tbsp kashmiri basaar
Salt to taste
100 ml 1/4 can tomato passata
Pinch kasuri methi
1/2 tsp Garam masala
300g frozen okra - I used the Shana brand. This recipe can also be made with fresh okra
Method:
1. Heat the oil in the pan, when warm add the cumin seeds and let sizzle, should take 30 seconds.
2. Add the onion and saute 5 minutes (do not brown the onions).
3. Add the spices and stir 30 seconds.
4. Add the tomato passata and cook until oil leaves the sides approximately 5-7 minutes.
5. Add the frozen okra (you may fry the okra first if you prefer but I don’t mind throwing it straight in).
6. Stir well cover and cook 5 minutes on moderate heat.
7. Gently rub the kasuri methi in to the dish and stir.
8. Cover cook a further 5 minutes.
9. Sprinkle the Garam masala and serve hot with chappatis