A simple recipe from the Indian Kitchen is Bhindi Masala. Okra aka Bhindi is a summer regular on the Indian kitchen table. Okra being a universal vegetable is turning favorite for everyone around the world.
Okra is also tricky at times when preparing. First, there is a trick to picking the Okra from your fresh market or store. Please try to pick tender or baby okra as it cooks and tastes better. The other tip is please wash the Okra and wipe it dry. This avoids the extra sticky residue while you cut the okra.
1 medium white onion; finely chopped
1 medium Roma tomato; finely chopped
1 1/2 cup bhindi/Okra; washed; dried; cut in small circles (Please use a tissue or a dry cloth to wipe the okra dry before cutting them)
1/2 tsp turmeric powder
1/2 tsp Garam Masala
1/4 tsp red chili powder (adjust to taste)
1/2 tsp mango/Amchur powder
1/2 tsp fennel seeds; powder
1 tbsp coriander powder
1/2 tsp sea salt (adjust to taste)
1. Take a medium-size skillet and place on medium heat.
2. Spread the cut okra/bhindi on the skillet. Wait for 2-3 mins or flip one bhindi to check if it’s turn light brown in color.
3. If the color is light brown of one piece, flip all the okras/bhindis to brown on the other side. Wait 2-3 mins.
4. Check with flipping a piece of Okra/Bhindi and if it is light brown both sides, turn off the heat to the skillet. Place the cooked Okras aside in an empty bowl or a plate.
5. Take a small size saucepan and place on medium heat.
6. Put the cumin seed in the pan. Stir cumin seeds for a min as it starts popping/turning brown.
7. Add onions. Stir onions until they turn light brown in color (add tbsp 3-5 tbsp of water if onions are sticking).
8. Add tomatoes, ginger and salt to the onions. Sauté until tomatoes look soft.
9. Add the cooked okras/bhindis to the saucepan. Stir for 2 mins.
10. Add turmeric powder, Garam Masala, red chili powder, mango/amchur powder, fennel seeds powder and coriander powder. Mix them well with bhindi.
11. Lower the heat to the saucepan. Cover the saucepan with the lid.
12. Stir after every 3-4 mins until bhindi is cooked.