Quick & Easy Bhindi Masala
A simple stir fry of okra (bhindi or lady fingers) in a tomato garlic base.
Servings: 2
Ingredients
- 2.5 cups bhindi (okra or lady fingers) - about 1/2 lbs (225 gms)
- 1 medium onion
- 1 green chilli
- 3 cloves garlic - crushed
- 1/4 tsp cumin powder
- 1/2 tsp chilli powder
- 1/2 tsp coriander powder
- 2 tomatoes
- 1 tsp salt
- oil - for frying
Instructions
Prepare the Bhindi (Okra)
- Alternative - oven instruction see recipe notes below.
- Wash and chop the tops & ends off the okra and either slice into small dice or lengthwise (depends on your preference - both ways works really well in this recipe).
- Heat a large pan or wok with about 1 inch of oil for frying.
- Cook the okra in batches, making sure not to over crowd the pan. Cook till the colour starts to get a deep green and the edges start to turn golden brown. They should just be starting to crisp up. About 5 minutes a batch.
- Remove from the hot oil and strain in a strainer or on a paper towel lined plate to help absorb the excess oil.
Make the Masala
- Dice one onion, one green chilli and two tomatoes.
- Heat a large pan or wok on medium heat with about 2 tbsp of oil (you can use the same pan you cooked the okra in, just pour out some of the oil if there is too much in the pan).
- Add the onions and a pinch of salt. Stir fry the onions for 5-10 minutes till they start to turn golden brown and caramelize (this is key to giving the masala its flavour - so don't rush this part!).
- Add the garlic and the green chillies. Stir fry a minute or two to get fragrant and cook the ingredients.
- Add the spices - 1/4 tsp cumin, 1/2 tsp coriander, 1/2 tsp red chilli and 1 tsp salt. Stir fry about 30 sec to 1 minute to allow the spices to warm up and become fragrant.
- Add the diced tomatoes and turn the heat to medium low.
- Allow to simmer, stirring often, till the tomatoes start to release their water and breakdown. About 5 minutes.
- Add the cooked okra in and cook for another 5 minutes to allow the flavours to combine. Taste and adjust for salt and spice level.
- Serve warm with rice or just by itself. Makes a great snack or meal.
Notes
Oven Baked Okra
To reduce the amount of oil used you can prepare the okra in the oven. Preheat oven to 400*F and wash and chop the okra lengthways. Place the okra on a baking sheet with a cooking rack on top. This will allow the air to circulate around the okra and help them crisp up. Spray with oil and sprinkle with salt (if desired). Bake for 20-25 minutes till they crisp and turn golden brown.
Baked okra makes a great snack too. Try topping with some of my tangy masala and eating them like chips. Yum!