Bhindi masala (Indian okra curry)

Ingredients:

  • about 300g okra
  • coconut oil
  • 1 teaspoon cumin seeds
  • 1-2 onions
  • a small piece of ginger
  • 10g garlic (about 2 cloves)
  • 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. Chop off the tip ends of large okras (they are very fibrous). Chop okra into large bite-size pieces.
  • Heat the pan with a generous amount of coconut oil.
  • Saute okra in the pan, stirring often. Observe how slimy goo forms between pieces. Keep sauteing until the slimy goo disappears completely (5-10 min).
  • Meanwhile, finely chop onions, ginger and tomatoes.
  • Once okra is no longer slimy, set it aside.
  • To the same, now empty, pan add more oil and 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 change colour and turn mushy.
  • Add dry spices (garam masala, ground coriander, chilli powder, ground turmeric), mix them in well. Saute until it smells really good.
  • Add a splash of water to bring out the flavour of the spices.
  • Once most of the water has evaporated, transfer to a saucepan. Taste and adjust salt and spiciness (chilli powder).
  • Stir in okra, put on 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