Bhindi Masala (Dry) By Shai Ayoub

Updated: Feb 9

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

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