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Bhindi Masala
- 1 pound (1/2 kg) okra (small)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup oil
- 3/4 teaspoon paprika
- 1 teaspoon amchoor powder (or substitute fresh lemon juice)
- 1/2 teaspoon turmeric
- salt and freshly ground pepper to taste
- 1 teaspoon garam masala
- 2 tablespoons chopped coriander leaves for garnish
1. Wash okra under running water and slice off the ends.
Cut each in half. Set aside.
Prepare onions and tomatoes. Set aside.
2. In a wok or heavy skillet heat the oil and sauté onions until
translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes.
Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry
2 minutes.
Cover and steam over medium heat until tender, about 12-15 minutes.
4. Spoon the okra onto a warm serving plate and sprinkle with
the garam masala.
Garnish with the coriander and serve while hot.
* Bhoona is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high
heat, with constant stirring to avoid scorching, until all liquids
are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and
a gravy created as the dish becomes liquified again.
Serves 4-6 people.
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