Okra is in my childhood food memories. When we order Indian food, more often than not I get the bhindi masala. Each and every time I think to myself 'must make this, can't be hard' . I'm pleased to say, it isn't!
Here’s a recipe
If you're a bit funny about food textures, proceed with caution, as Okra is a very textural. If it isn’t your thing, you can make a veg masala! It’s the same process
YOU’LL NEED:
• 300g of Okra
• Ginger
• 2 x medium Red onion finely chopped
• 2 fresh medium tomatoes, chopped or 1x can of chopped tomatoes
• 10g or a 2 teaspoons of tomato paste
• Cumin Seeds
• 1 x green chilli or chilli powder
• 5 x cloves of garlic, adjust according to your taste - I love them so I tend to put a whole garlic in
• Turmeric
• Garam masala
Step 1
Wash okra, leave to dry or pat dry
Chop top and tail and cut into chunks
Heat a tablespoon of oil and sauté the okra till they have a bit of brown on them (5-7 min)
Sauteing will remove the natural stickiness from the inside of the okra
STEP 2
While frying the okra chop your onions, tomatoes and mince the garlic and ginger into a paste
I like my shortcuts so I use a mini grinder like a mini food processor
Otherwise crush and chop finely so its like a paste or use a mortar and pestle
step 3
Heat another tablespoon of oil
When hot, put the cumin seeds in
STEP 4
Add the chopped onions and sauté until very browned (the browning adds an umami depth of flavour)
Add the ginger and garlic paste and keep cooking till aroma is released - about one minute
STEP 5
Add tomatoes. If using fresh tomatoes, cook until well and truly mushy
Then spice with:
> half teaspoon of chilli powder
> quarter teaspoon of turmeric
> 1 teaspoon garam masal
Sauté until the mixture becomes thick
Pour half a cup of water a few tablespoons at a time to mediate consistency to be like a runny paste
STEP 6
Add the fried okra and mix in well
Cook until okra is tender, but not mushy
THE FINISHED DISH
SERVE WITH RICE OR NAAN
It usually comes as a side dish but I like to have it as a main, with rice
Enjoy!
