Bhindi (Okra) Masala

Okra or bhindi as it’s called in Hindi is a popular vegetable in Indian cuisine. It is low in calories but high in fibre, antioxidants, minerals such as potassium, magnesium and calcium plus vitamins B and C.

Many people find the problem with okra is that it’s slimy. This is because it contains a sticky substance called mucilage. Some cuisines use this to thicken stews like gumbo. However if you don’t want sliminess in a recipe make sure your okra is very dry before slicing it and then stir-fry it before adding other ingredients.

250g fresh okra
4 tablespoons oil, divided
1 teaspoon cumin seeds
2 cloves garlic, peeled
Knob of ginger, peeled and roughly chopped
1 long green chilli, roughly chopped
1 onion, peeled and halved
½ teaspoon Kashmiri chilli powder
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
2 tomatoes, finely diced (or ½ x 400g can)
½ – 1 teaspoon garam masala (see recipe in Spice Blends)

Wash and pat dry okra with paper towel or air dry if you have the time. Make sure the okra is as dry as possible. Cut off the ends and cut each into 2-3cm rounds.

In a heavy pan, heat 2 tablespoons oil and add okra. Sauté on a low to medium heat stirring often until virtually cooked, then turn off heat.

Place cumin seeds into TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible.
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Set TM on 10 sec/speed 7 and drop garlic, ginger and chilli onto spinning blades through hole in lid. Add onion to TM bowl, chop 5 sec/speed 5 and scrape down sides. Add remaining 2 tablespoons oil, chilli powder, coriander, turmeric and salt. Sauté 3 min/120°C/speed 1.

Transfer mixture to the pan containing okra, add diced tomatoes and garam masala. Turn on heat and cook for 3-5 minutes stirring frequently.

VARIATION
Aloo Bhindi Masala:
After you sauté the okra, set it aside on paper towel. Add 2 small to medium potatoes, peeled and cut in fairly small cubes, to frypan and sauté until almost cooked. Proceed with rest of recipe, transferring okra back to pan with tomatoes and garam masala.