Okra with Tomatoes, Onions and Spices – Masala Bhindi

a quarter cup of oil in a large heavy frying pan until very hot. Then

spread a layer of okra evenly on the bottom of the pan and fry without stirring for 1 minute.

Sauté. Continue frying for 3-4 min, stirring and turning, until okra is

are lightly browned on all sides. Remove okra from frying pan and set aside. (Drain canned okra).

Have spices ready next to kitchen stove. Add remaining one-quarter cup oil along with

with the onions in the frying pan in which the okra was sautéed, form.

Fry onions until light brown (about 3 min). Add garlic and ginger

and roast, stirring throughout, until caramel-colored (8-10

min).

Add fennel, coriander, cumin, cayenne and turmeric. stir for a few seconds, then add tomatoes. Turn the heat to medium

and stir mixture for 3 min or until mixture is viscous.

is viscous. Add roasted okra, salt and 1 cup hot water.

Mix well and make until okra is cooked (about 20 min) and sauce is thickened. Mix in some of the chopped fresh cilantro leaves, sprinkle the rest on top for garnish.

Serve with long-grain rice and perhaps a lentil puree.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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