Serves 4 People
Bhindi masala an Indian dish of okra cooked with spices and often other vegetables
½ tsp salt
¼ tsp turmeric powder
250g ladies finger
3 tbsp coconut oil
1 cup tomato
1 cup onion
¾ tbsp ginger garlic paste
1 green chilli
1 tsp garam masala
½ tsp coriander powder
1 tsp red chilli powder
2 tbsp coriander leaves
½ tsp cumin seeds
½ tsp dried methi
¼ cup water
Heat 1 ½ tbsp of oil in a pan. Saute chopped ladies finger on a medium flame for about 5 to 7 minutes stirring.
At this stage they should be no more sticky and slimy after sauteing.
Transfer them to a plate and set aside.
Add 1 ½ tbsp more oil to the same pan. Then add cumin seeds.
When they begin to splutter, saute onion and green chilli until they turn golden.
Next saute ginger garlic for 2 minutes till the raw smell goes away.
Then saute tomatoes with salt until they turn soft and mushy.
Stir in red chilli powder, turmeric powder, garam masala and coriander powder.
Saute until the mixture leaves the sides of the pan.
Pour ¼ cup of water and mix well. Cook the masala until it turns thick.
Stir in the dried methi leaves and sauteed ladies fingers.
Cover and cook on a low flame until the ladies finger turns tender.
Wait till the excess moisture evaporates and switch off the flame.
Serve with accompaniments.