Bhindi Masala

Ingredients

• Okra

  Raw

  4 ⁹⁄₁₆ cup or 454g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  1 large or 150g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Tomatoes

  Green, raw

  1 medium or 123g

• Salt

  Table

  5 ½ tsp or 33g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Chili powder

  Spices

  1 tsp or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Curry Paste, Garam Masala

  Patak's

  ¹⁄₁₆ tablespoons or 4g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

Directions

1. Rinse and completely dry okra with paper towels. Use a clean dry cutting board and knife, cut dried okra into diagonally sliced pieces, discarding the top and the bottom. If you notice the knife getting sticky, wipe it clean with paper towels.
2. Heat half of the oil in a medium nonstick pan. Add okra and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it. Do not over-stir. Take the okra out and reserve. In the same pan add the remaining oil.
3. Add cumin seeds and allow them to sizzle. Add sliced onion and cook for 4 to 5 minutes, stirring frequently.
4. Add ginger, garlic, tomatoes and mix well. Add salt, turmeric, red chili powder, ground coriander, and garam masala mix well. Cook for 2 minutes or just until the onions start to soften a bit.
5. Add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency.
6. Recipe by: Archana Mundhe (source: https://ministryofcurry.com/bhindi-masala/#webpage)