{"id":3155,"date":"2012-09-17T13:57:21","date_gmt":"2012-09-17T20:57:21","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3155"},"modified":"2012-09-17T13:59:43","modified_gmt":"2012-09-17T20:59:43","slug":"bhindi-masala-okra-fry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/bhindi-masala-okra-fry\/","title":{"rendered":"Bhindi Masala (Okra Fry)"},"content":{"rendered":"
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One of my favorite vegetables is bhindi or okra. Some people are off put by the slight sliminess of okra, but I love it! Okra is used a lot in Indian cooking and in the U.S. in the South. This recipe for bhindi masala is how I like it best, dry. Okra takes quite a while to cook, therefore in order to make it without burning the onions and spices, I cook it in a little oil by itself first to get it soft. Then I make the spices and onions separately and add the mostly cooked okra back in. Whenever I cook okra I get so sad because it cooks down so much and I always wish we had more! Me and my husband ate this with dal tadka that I’ll post soon and it was just enough for the two of us.<\/p>\n

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1 tablespoon oil
\n3-4 cups okra chopped
\n1 tablespoon oil
\n1\/2 teaspoon cumin seeds (jeera)
\n1 onion sliced
\n2 garlic cloves smashed
\n1\/2 tomato chopped
\n1\/2 teaspoon turmeric
\n1\/2 teaspoon chili powder
\n1\/2 teaspoon coriander powder
\n1\/2 teaspoon garam masala
\n1\/2 teaspoon amchur powder (dry mango power, if you don’t have any, you can sour the final dish with lime)
\nSalt<\/p>\n

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  1. Heat oil in a wok over high heat and cook okra stirring often until the okra is tender.<\/li>\n
  2. Remove okra from pan (or use another pan), heat oil and add jeera.<\/li>\n
  3. Once the jeera browns, add the onions and saute until brown, adding the garlic part way through cooking.<\/li>\n
  4. Add the tomatoes, turmeric, chili powder, coriander, garam masala and amchur powder, and cook until the tomatoes get all mushy.<\/li>\n
  5. Add the okra to this mixture, add salt, and cook until all the flavors mix up.<\/li>\n<\/ol>\n