Bhindi Masala (fried okra)
INGREDIENTS:
1/2 lb okra (bhindi), stems removed and cut into 2” pieces
2 Tbsp ghee (clarified butter) or olive oil
1 medium sweet onion, roughly chopped
1 tsp ginger-garlic paste
1/2 coriander powder
1/4 tsp chili powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp fennel powder (saunf)
1/2 tsp amchur powder (green dry mango powder)
1/4 tsp fenugreek powder (kauri methi)
salt to taste
DIRECTIONS:
Rinse okra with water and drain
Lay out okra on paper towel and let dry
When dry, remove stem and cut into 2” pieces
Chop onion and reserve
Make ginger-garlic paste (1” piece of ginger and 3 garlic cloves crushed into paste in mortar with pestle)
Heat oil (ghee) in heavy pan or wok (kadai)
Add bhindi and sauté until they begin to caramelize. Stir often until firm but soft.
Remove okra (bhindi) and set aside
Add 1 additional Tbsp oil (ghee) to pan and sauté onions until translucent
Add the ginger-garlic paste and sauté for another minute until the paste is cooked
Now add chili powder, turmeric, garam masala, coriander powder, fennel powder, and amchur powder
Continue to sauté for another minute
Add back the okra (bhindi) and stir to mix the onion and spices with the okra
cook on medium-high heat, stirring occasionally
Things you'll need for this recipe...
Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Ground coriander seeds adds an earthy, lemony flavor. Used in many Mexican and Indian dishes.
Ground fennel seeds adds a light and slightly sweet licorice flavor. It's excellent with meat dishes.
Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Although this herb smells a bit like maple syrup when cooking, it has a rather bitter, burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.
Naturally white Kosher certified sea salt that’s perfect for all cooking occasions. It’s crisp, has a delicate flaky texture providing a large surface area to absorb flavors. It blends well with other dry ingredients and dissolves very easily when cooking. Great sprinkled on fatty meat or poultry for that crisp salty taste. Place a pinch of kosher sea salt on the top of individual unsalted butter containers, or on top of home-made caramels or chocolate.
Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Some people use turmeric in place of saffron for those who don't want to buy pricey saffron.
Sometimes used more for its yellow color than its flavor, turmeric has a mild woodsy flavor. Some people use turmeric in place of saffron for those who don't want to buy pricey saffron.
Ground dried red chilis, cumin, oregano, cayenne, and other spices. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)