Spiced Bhindi(Okura) and chickpea Curry(V,GF)

Name: Spiced Bhindi(Okura) and chickpea Curry(V,GF)
Yield: 4 servings
Cuisine: British
Ingredients: 5 tbs Olive oil; 400 g Onion sliced; 500 g Okura trimmed, washed, chopped(Can use frosen Okura); 1 Canned chickpea drained; 2 Tomatoes diced; 1 Red chilli finely chopped or 1/2 tsp chilli powder; 2 tsp Ground coriander

Jay @cook_JSLondon

Bhindi Masala Recipe. Indian Okra Curry. Lightly spiced Okra in onion tomato curry. Home style Masala Bhindi.Suitable for a quick midweek diner #Mycookbook

Jay @cook_JSLondon

Bhindi Masala Recipe. Indian Okra Curry. Lightly spiced Okra in onion tomato curry. Home style Masala Bhindi.Suitable for a quick midweek diner #Mycookbook

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Ingredients

4 servings

5 tbsOlive oil
400 gOnion sliced
500 gOkura trimmed, washed, chopped(Can use frosen Okura)
1Canned chickpea drained
2Tomatoes diced
1Red chilli finely chopped or 1/2 tsp chilli powder
2 tspGround coriander

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Steps

1

Heat a large wok or frying pan over a medium heat. Add the oil, then the onions, cooking until soft. Stir in the okra and chickpeas. Add the tomatoes and chilli, then season. Mix well and keep stirring gently, taking care not to break up the okra. Okra releases a sticky substance when cooked, but keep cooking, stirring gently – this will disappear and the tomatoes will become pulpy, about in 10 mins.
2

Lower heat, add ground coriander and cook for another 5-10 mins. Add 2 tbsp water, cover and let simmer for another 4-5 mins. Serve with basmati rice or chapati bread.