bhindi masala (okra masala)

How To Make bhindi masala (okra masala)

• 
  1

  Cut okra into big pieces like in the picture. Heat 2 tablespoons of oil in a saucepan or your skillet (preferably cast iron) over med-high flame and add all the pieces to fry in the oil for about 15-20 min till they get dark brown or black on the sides. Now, remember to give this a stir once in a while. The pieces have to get dark brown but not get charred.
• 
  2

  Meanwhile, take another skillet and add a tsp of oil to it. Now add the cumin and coriander seeds and let them fry a little, for about 2 min till the seeds start to burst. Now add the garlic and ginger and fry them.
• 3

  Once the garlic and ginger have turned golden brown,add the onion slices and give it all a stir. Let the onions start to caramelize, in about 7-8 min, and then add the tomato slices, the sambar powder, chilli powder and salt. (If in case you are adding bayleaf instead of dried methi leaves, add the bay leaf along with the spices and remember to remove it after cooking.)
• 
  4

  Give all the ingredients a stir and allow them to fry for a little while, say for about 10-15 min.
• 
  5

  Now that your okra pieces have shallow-fried in the other skillet, remove them from the skillet and using a slotted spatula, add the fried pieces to the other pan and mix all the ingredients together. Stir them a couple of times to make sure all the okra pieces have been coated with the gravy. Close the pan with a lid and let it all boil together for about 5-7 min on med heat. Give it a stir once in a while.
• 6

  Turn off the heat, remove the bay leaf or garnish with methi leaves and serve immediately. Enjoy this treat for your tongue and brains!!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!