Bhindi Masala

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  • Prep Time: 15-20 minutes
  • Cook Time: about 25-30 minutes
  • Serves: 4-6
  • Freezing: excellent

Average Rating

Small tender okra work best for this recipe and cook well with spices.

  • Ingredients:

  • 3 tbsp (45 mL) Crisco® Vegetable Oil
  • 1 tbsp (15 mL) ginger garlic paste
  • 1 cup (250 mL) onions, chopped
  • ½ tsp (2 mL) turmeric
  • 1½ tbsp (22 mL) coriander powder
  • 1 tsp (5 mL) garam masala
  • Salt to taste
  • 1 cup (250 mL) tomatoes, chopped
  • 5 cups (1250 mL) okra, cleaned, cut lengthwise into halves
  • Method:

  • Heat oil in a thick bottom pan. Add ginger garlic paste and onions. Sauté for 5-8 minutes on medium high heat, until translucent.
  • Add turmeric, coriander powder, garam masala and salt. Stir. Add tomatoes. Cook 8-10 minutes, until it melts into a loose paste.
  • Add okra. Stir well. Cover and cook on medium heat for 8-10 minutes, stirring occasionally, until almost done.
  • Uncover and continue cooking for 5-8 minutes, scraping the sides and bottom until okra is soft.
  • Turn off heat.
  • Serve hot with yellow dal and rice.
  • Tip:

  • To reduce stove-top time, toss okra with 2 tablespoons of oil, spread on a baking sheet and bake at 375˚F (190˚C) for 15-20 minutes before cooking with spices on stove top.
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