Bhindi masala (okra)

Ingredients:

  • coconut oil
  • about 300g okra
  • 1-2 onions
  • a small piece of ginger
  • 10g garlic (about 2 cloves)
  • 1 teaspoon cumin seeds
  • 2-4 tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Kashmiri chilli powder
  • 1/4 teaspoon ground turmeric
  • wholegrain rice
  • yoghurt

Methods:

  • Start boiling the rice.
  • Make sure your okra is completely dry. Chop off the stem ends. Only if your okras are very big, chop off the tip ends as they are likely to be too fibrous. Chop okra into large bite-size pieces.
  • Heat the pan with a generous amount of coconut oil. Fry the okra in the pan, stirring occasionally. Initially slimy goo will form between pieces, keep frying until it disappears completely.
  • Meanwhile, dice the onions and finely chop ginger and tomatoes.
  • Pre-heat some coconut oil in a Dutch oven. Add cumin seeds.
  • Once the cumin seeds start to sputter, add onions and saute until turning golden but not yet brown.
  • Add finely chopped ginger, and use a garlic press to add garlic cloves directly into the pan. Saute until smells really good.
  • Add finely chopped tomatoes and salt. Saute until tomatoes look cooked.
  • Add dry spices (garam masala, ground coriander, chilli powder, ground turmeric). Saute until it smells really good. Add a splash of water to bring out the flavour of the spices.
  • Add the okra to the tomatoes. Cover with the lid and cook on low heat until you start smelling the okra. Check that the okra is tender.
  • Serve with rice and yoghurt.

Inspired by: Indian Healthy Recipes