lunch
Bhindi Masala
Bhindi cooked in a thick onion tomato masala, good with roti or rice.
Ingredients
- Bhindi (Okra)500 g
- Onion1 medium, sliced
- Tomato2 medium, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- salt to taste
- 1/2 tsp garam masala
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Prepare the Bhindi: Wash, then dry every piece completely before cutting so it does not turn slimy.
- 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
- 3Add 1 sliced onion and fry until the onion is soft and pale gold, about 5 minutes.
- 4Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
- 5Stir in the Bhindi and coat well in the masala.
- 6Add 1/4 cup water, cover and simmer for 20 minutes until soft.
- 7Finish with a pinch of garam masala and serve hot.
Storage: Cool completely and refrigerate in a covered box for up to 2 days.
Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.
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