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home > recipes > vegetables > bhindi masala
from Tipperary, Ireland 1/2 kg small okra (bhindi) 2 onion (pyaj), finely sliced 2 tomato (tamatar), chopped 1/4 cup oil (tel) 3/4 tsp red chilly powder 1 tsp amchoor powder or fresh lemon juice) 1/2 tsp turmeric (haldi) salt (namak) and freshly ground pepper to taste 1 tsp garam masala 2 Tbsp cut coriander leaves (dhania patta) Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes. Set aside. In a wok or heavy frying pot heat up the oil and stir fry onions until translucent. Mix in all spices except the garam masala and stir-fry 2 minutes. Mix in the tomatoes and bhoona 1 minute. Mix in the okra and stir-fry 2 minutes. Cover and steam over medium heat up until tender, about 12-15 minutes. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Decorate with the coriander and serve while hot.

Bhindi Masala


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(posted May 27, 2010)

from Tipperary, Ireland

1/2 kg small
okra (bhindi)
2
onion (pyaj), finely sliced
2
tomato (tamatar), chopped
1/4 cup oil (tel)
3/4 tsp red chilly powder
1 tsp amchoor powder or fresh
lemon juice)
1/2 tsp
turmeric (haldi)
salt (namak) and freshly ground pepper to taste
1 tsp
garam masala
2 Tbsp cut
coriander leaves (dhania patta)

Wash
okra under running water and slice off the ends. Cut each in half. Set aside.

Prepare onions and tomatoes. Set aside.

In a
wok or heavy frying
pot heat up the oil and stir fry onions until translucent. Mix in all spices except the garam masala and stir-fry 2 minutes. Mix in the tomatoes and bhoona 1 minute. Mix in the okra and stir-fry 2 minutes. Cover and steam over medium heat up until tender, about 12-15 minutes.

Spoon the
okra onto a warm serving plate and sprinkle with the garam
masala.

Decorate with the
coriander and serve while hot.



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