Bhindi Masala

Estimated — 5 ingredients not in food database (100% mass accounted for)

• Coriander leaves

  chopped

  30 g

• Coriander powder

  ground

  5 ml

• Cumin seeds

  ground

  5 ml

• Garam masala

  2.5 ml

• Green chilli

  slit lengthwise

  2 pc

• Oil

  30 ml

• Okra

  trimmed and cut into 2–3 cm pieces

  300 g

• Red chili powder

  2.5 ml

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  2.5 ml

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Method

1. 1Wash the okra (bhindi) thoroughly under running water and pat dry with a clean cloth. Trim the stem ends and cut into 2–3 cm pieces.
2. 2Heat 2 tablespoons of oil in a deep pan over medium heat. Add the sliced green chilies and sauté for 30 seconds until fragrant.
3. 3Add the chopped tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release their juices.
4. 4Add the ground cumin, coriander powder, turmeric, red chili powder, and garam masala. Stir well to combine and cook for 1 minute to release the aromas.
5. 5Add the prepared okra pieces and mix gently to coat them evenly with the spice mix. Cook for 8–10 minutes, stirring occasionally, until the okra is tender and the gravy thickens.
6. 6Season with salt to taste. If the mixture seems dry, add 2–3 tablespoons of water to adjust consistency.
7. 7Cover the pan and simmer for 2 minutes to allow flavors to meld.
8. 8Turn off the heat, garnish with fresh coriander leaves, and serve hot with roti or steamed rice.