Bhindi (Okra) masala - a semi dry lightly spiced north Indian curry made with okra
Ingredients
200-250 gm bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
½ inch ginger and 2-3 garlic, crushed
1 tsp coriander powder
¼ or ½ tsp red chili powder
½ tsp turmeric powder
½ tsp garam masala powder
½ tsp amchur (dry mango) powder
salt as required
2 tbsp oil for frying the Okra
1 tbsp oil for frying the onion-tomato masala
1 tsp dry fenugreek leaves - crushed (optional)
Method
Rinse the bhindi/okra well in water. Dry them on a large plate on their own or wipe with a kitchen towel. Remove the base and stalk while chopping the bhindi chop into 1 or 2 inch pieces.
Heat 2 tbsp oil in a wok or pan. Add the Okra and sauté till they are completely cooked.
You will have to keep an eye on them and stir in between many times. Taste the Okra and if the crunchiness has gone and the Okra have become soft, it means they are cooked. keep the sautéed Okra aside.
Since all the oil will be used up add 1 tbsp oil to the same pan and add chopped onions and fry till they become translucent. Add the ginger-garlic paste and sauté for ½ a minute or till the raw aroma of the ginger-garlic disappears. Then add the chopped tomatoes and sauté till the tomatoes are soft and mushy. If the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook. All the above cooking is done in a open pan and you don't need to cover the pan with the lid. Add all the dry spice powders one by one.
Stir well and sauté for a minute. Add the sautéd Okra, crushed fenugreek leaves and salt and mix so that the onion-tomato masala coats the Okra well. cook for 2-3 minutes. Stirring once in a while. Serve the Okra masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.
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