Bhindi Masala (okra masala)

Name: Bhindi Masala (okra masala)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 lb okra, fresh; 1 large red onion, cut into big slices; 1 large tomato on the vine, cut into big slices; 1 tsp coriander seeds; 1 tsp cumin seeds; 3/4 Tbsp sambar powder/garam masala; 1 clove garlic; ginger, 1-inch piece; 2 Tbsp vegetable oil; 1 tsp vegetable oil; 1 tsp turmeric powder (optional - good for health); salt to taste; 1 tsp chilli powder/paprika (for heat - optional); 1 tsp dried methi leaves (or just 1 bayleaf - for aroma)

By Vasupradha Raghav-Vasudevan
@VasuorPree

I remember this day just like yesterday..

there is a general theory that Okra is really good for brain development and thinking...especially for doing mathematics!!

so..years ago, when my younger brother and myself were playing, My grandpa came along and told us about this fact.

Later, in the night, before dinner...

Brother: Ma, I want lots of okra for dinner!

Mom: why okra?

Bro: I have a math test tomorrow

Mom: But why did you play all this while without studying?

Bro: I knew I could eat okra and ace the test!

:)

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Ingredients

2 lb

okra, fresh
1 large

red onion, cut into big slices
1 large

tomato on the vine, cut into big slices
1 tsp

coriander seeds
1 tsp

cumin seeds
3/4 Tbsp

sambar powder/garam masala
1 clove

garlic
·

ginger, 1-inch piece
2 Tbsp

vegetable oil
1 tsp

vegetable oil
1 tsp

turmeric powder (optional - good for health)
·

salt to taste
1 tsp

chilli powder/paprika (for heat - optional)
1 tsp

dried methi leaves (or just 1 bayleaf - for aroma)
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How to Make Bhindi Masala (okra masala)

Step-by-Step

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.
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.
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.)
Give all the ingredients a stir and allow them to fry for a little while, say for about 10-15 min.
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.
Turn off the heat, remove the bay leaf or garnish with methi leaves and serve immediately.

Enjoy this treat for your tongue and brains!!