Okra Masala is a perfect dish for a vegetarian meal with rice or flat bread. This lightly spiced Okra Masala is great on its own.
If you never cooked Indian food before, this is a nice recipe to start with. It comes together quickly, leave room for slight adaptations and taste absolutely delicious.
Spices are always a matter of individual taste. Start with the ones in this recipe and adapt to suit yourselves especially the chili powder.
If you are lucky to find this versatile vegetable fresh, make sure to select the smallest and firmest pods. If okra pod gets too long, it often becomes hard to eat.
OKRA MASALA / BHINDI MASALA
Serves 2-3
200 g okra trimmed, cut into 1/2 in pieces
1 onion chopped
1 tomato chopped
2 cloves garlic minced
1/2 tsp turmeric powder
1 tsp chili powder or to taste
1/2 tsp mustard seed
1/2 tsp garam masala
1 tablespoon oil
salt to taste
lemon juice as required
METHOD
Heat a teaspoon of oil, saute cut okra for a minute, remove,
Heat a tablespoon oil, toss in mustard seed and allow to splutter. Add in onion, stir until light brown.
Add in garlic and tomato, fry until tomato is soft.
Add in turmeric, chili powder, garam masala and cover pan for a minute.
Uncover pan, add the okra and little water, reduce heat and cover pan.
Simmer for 10 minutes or until okra turns soft.
Remove from heat, add lemon juice, stir.
Other vegetable recipes:
Cauliflower & Pumpkin Curry
Bean & Carrot Poriyal
Stir Fried Cabbage
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