Ingredients
- Bhindi (okra): 250 g, washed, dried, and cut into 1-inch pieces
- Onion: 1 medium, finely sliced
- Tomato: 2 medium, finely chopped
- Garlic: 2 cloves, minced
- Green chili: 1, slit (optional)
- Cumin seeds: ½ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (adjust to taste)
- Coriander powder: 1 tsp
- Garam masala: ¼ tsp
- Salt: to taste
- Oil: 2 tbsp
- Fresh coriander leaves: for garnish
Preparation
Heat 1 tbsp oil in a pan, add the bhindi, and sauté on medium heat until lightly browned and no longer slimy. Remove and set aside.
In the same pan, add the remaining oil and heat. Add cumin seeds and let them splutter.
Add the garlic and green chili; sauté until aromatic.
Add the sliced onion and sauté until golden brown.
Add the tomatoes and cook until they soften and the oil separates.
Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 1-2 minutes.
Add the sautéed bhindi to the masala and mix well to coat. Cook covered for 5-7 minutes on low heat, stirring occasionally.
Sprinkle garam masala and mix gently.
Garnish with fresh coriander leaves and serve hot with roti or rice.
Serving Size: Serves 2-3
