Curried Okra or Bhindi

Quick 1 pot, 25 mins, Curried Okra or Bhindi.

One of my absolute favourites as a child! Its goes really well with roti, chapati or a slice of whole wheat bread.

Okra is a wonder vegetable that is packed with Soluble fiber, Vitamin A, Calcium and Protein.

Serves: 4

Ingredients:

~350 grams of Okra

Tip: Frozen and pre-cut (diced) Okra can be used as well.

1 Medium sized onion diced

1 Medium sized tomato diced

1/2 Tsb oil

1 Tsp shredded coconut

1 Tsp Cumin seeds or 1 Tsp Mustard seeds

1/4 Tsp Hing or Asafetida

1/2 Tsp cumin powder

1/2 Tsp coriander powder

1/2 Tsp Red chilli powder

1/2 Tsp Garam Masala

1/2 Tsp Turmeric Powder

1/2 Tsp pepper powder

1/2 Tsp Sugar

Salt as needed

Procedure:

1. Heat oil in a wok or pot on high heat

2. After the oil gets hot, add the mustard seed or Cummins seeds & hing

Tip: If the oil is hot, the mustard or cumins seeds splutter immediately. If they do not splutter, simple heat the oil for a longer time

3. Add the shredded coconut & saute for 2 mins till the coconut turns golden brown

Tip: Heat the shredded coconut in a microwave safe dish for 30 seconds or till it thaws

4. Add the onions & saute it becomes pink

Tip: At this point add the sugar as it helps in caramelizing the onion faster

5. Add the tomatoes and cook till they become soft.

Tip: Add splashes of water to prevent burning & stir occasionally

6. Add the spices and suate for 3 mins till the mixture starts releasing oil . This is called as the 'masala'

7. Now add the okra, mix to coat the okra till all of it is covered with ‘masala’ and cook for 10-15 mins with a covered lid stirring occasionally.

8. Add salt and cook for another minute

9. Garnish with some grated coconut and coriander leaves

10. The bhindi Masala is now ready to be served