Bhindi (Okra) Masala

Here is another recipe from my mother-in-law’s collection. We had it for lunch today...so the flavours are fresh on my palate as I am writing this post.

Ingredients

Bhindi (diced) – 1 ½ cups

Onion (diced ) – ¾ cup

Tomato (diced) – ½ cup

Ginger-garlic paste – 1 tsp

Turmeric powder – 1 tsp

Chilli powder to taste

Dhania (coriander) powder – 1 tsp

Amchur powder – ½ tsp (I used chat masala instead)

Cumin powder – 1 tsp

Cumin seeds – 1 tsps

Oil – 1-1 ½ tbsps

Method

Heat 1 tbsp oil in a pan and add the bhindi pieces. Sauté until well cooked. As the bhindi is frying, grind the diced onions (I added the ginger and garlic to this) into a paste and keep ready. Grind tomatoes into a puree and keep ready.  Once the bhindi is done, remove into a bowl and keep aside. To the same pan, add the remaining oil and add the cumin seeds. As they splutter, add the onion paste and sauté for a minute. If using a separate ginger-garlic paste, add now.  Add the tomato puree and mix.

Once the raw smell is gone, add the turmeric, chilli, dhania, cumin and salt and simmer for about 4-5 minutes. Add amchur/chat masala and mix well. Now add the fried bhindi and mix to incorporate the masala well.

I had it with rice and felt that it would make a better combination with rotis, but that’s just my opinion. Bon Appétit.  

Note – 1) When washing bhindi, make sure you wash it before cutting, else it will become sticky.