Bhindi Masala (Spiced Okra) Recipe
Is this something you made? Do you have a recipe?
Yes! I love to cook! and since having turned vegetarian, I have started to go back to my roots and try to make all the vegetarian dishes I grew up eating (and strongly disliked eating at the time!). I dont follow a specific recipe everytime I think but I sort of play around with the basic ingredients till I get the flavor right. The way my mom taught me this recipe is as below:
1-1.5 lbs of Okra. Washed and Dried. Very important to have it dry or the okra once cooked becomes really soggy and mushy.
2-3 tomatoes diced. Depending on how you like tomatoes you can change the quantity. I just used a can of tomatoes for sake of ease.
1 onion diced
Ginger/Garlic to taste. I love ginger and garlic so am fairly liberal with them. I have ginger paste that i use, i used 1 tsp for this batch and a tsp of chopped garlic.
½ tsp cayenne pepper
½ tsp turmeric
¼ tsp garam masala
1 tsp coriander (dhania)
1-½ tsp dried fenugreek (kasuri methi)
Salt to taste
Cilantro (optional garnish)
1-2 Serano peppers (depending on how hot you like your food)
Chop the dried okra into smaller section. I tend to cut the stalk end off. Take the chopped Okra and pan fry it with 1-2 tbsp of cooking oil (I use canola or olive oil) till it becomes a little crunchy but definitely cooked. Takes about 8-10 mins at medium heat. Set aside.
in a pan add chopped onions with about 1-2 tbsp oil. Pan fry till golden brown. Add the tomatoes, ginger, garlic, chopped seranos and spices and cook thoroughly still all is cooked (tomatoes should be soft). If it gets to pasty, add a little bit of water to improve consistency to your liking. When all is cooked, mix in the cooked okra and cook for an additional 5-6 mins so the okra absorbs the spices.
Garnish the finished dish with cilantro and voila! Healthy, delicious Pakistani style Okra!