INDIAN OKRA MASALA
Heat 1 to 2 tablespoons oil in a heavy bottom pan.
Add 250 grams chopped bhindi to the hot oil. Saute them for 5 to 7 mins on a medium flame.
Keep stirring & fry until all of the slime has gone.
Transfer them to a plate.
Add 1 tablespoon oil. Add half tsp cumin seeds, as they splutter
add 1 cup chopped onions and 1 green chili.
Saute until golden. Add ¾ tablespoon ginger garlic paste.
Add 1 cup chopped tomatoes and ½ teaspoon salt.
– Add 1 spoon red chili powder – ¼ teaspoon turmeric – ¾ to 1 teaspoon garam masala – ¾ teaspoon coriander powder
Pour 6 tablespoons water and cook until the masala is done.
Add ½ teaspoon kasuri methi .
Add fried okra/ ladies finger.
Cover and cook on a low to medium heat until the bhindi turns tender.
Saute for another 2 to 3 mins to dry up excess moisture.
Serve bhindi masala with plain rice, ghee or roti.