Masala Okra

Name: Masala Okra
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 tablespoons oil (divided); 1 pound (500 g) bhindi (okra); 1 teaspoon cumin seeds; 1 teaspoon cumin seeds; 1 teaspoon grated ginger; 1 teaspoon minced garlic; 1 cup finely chopped tomato; 1 cup finely chopped tomato; 1 cup chopped onions; 2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon Kashmiri red chili powder; 1 teaspoon salt (or to taste); 1 teaspoon salt (or to taste); 1 teaspoon dry mango powder

Monika Jain @monika_jain

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#okra

Monika Jain @monika_jain

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Ingredients

20 mins

2 servings

5 tablespoonsoil (divided)
1 pound (500 g) bhindi (okra)
1 teaspoon cumin seeds
1 teaspooncumin seeds
1 teaspoongrated ginger
1 teaspoon minced garlic
1 cup finely chopped tomato
1 cupfinely chopped tomato
1 cupchopped onions
2 teaspoonscoriander powder
1 teaspoon turmeric powder
1 teaspoonKashmiri red chili powder
1 teaspoon salt (or to taste)
1 teaspoonsalt (or to taste)
1 teaspoon dry mango powder

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Steps

20 mins

1

Rinse okra well with water. Wipe each bhindi using a kitchen towel and spread the okra on the kitchen counter for an hour for any moisture to evaporate.
If there is moisture in okra, it will become slimy.
2

If there is moisture in okra, it will become slimy.
Discard ½-inch from both the ends of okra using a sharp serrated knife and cut the okra into ½-inch round pieces.
Fry The Okra
3

Heat 2 tablespoon of oil in a pan over medium-high heat.
Add the chopped bhindi to the pan and fry for 6-8 minutes until slightly browned and crisp, stirring frequently.
Remove the okra to a bowl and keep it aside.
4

Add the remaining 3 tablespoon of oil to the same pan and heat on medium heat.
Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add onions and cook until they turn pinkish in color (3-4 minutes), stirring frequently.
Add ginger and garlic and cook for 2 minutes.
Open the lid and cook for 2-3 minutes until all the moisture evaporates..
5

Add tomatoes and cook for 3-4 minutes until they are mushy, stirring now add all masala.
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes on low heat. Stir a few times while cooking.
6

Open the lid and cook for 2-3 minutes until all the moisture evaporates.Now add fry bhindi
Add dry mango powder and cook for another minute.
Check for salt and add more if needed.
Serve hot.
Open the lid and cook for 2-3 minutes until all the moisture evaporates.
Add dry mango powder and cook for another minute.
Check for salt and add more if needed.
Serve hot.