Bhindi Masala

25m    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.