Okra Bhindi
Serves 2
I fell in love with okra about a year ago when visiting a local Nepalese restaurant, I adored it. I love how it looks like you're eating enormous chillies in your food! I just had to try and recreate some okra dishes back at home. This is such a quick and simple recipe. Make sure to not over-stir the sauce and to fry off the okra so it doesn't go all goeey!
So this is my take on an Okra Bhindi, I hope you enjoy.
Ingredients:
1 Onion
3 cloves Garlic
1 thumb-sized piece Ginger
2 cups Okra
2 tsp Coriander
2 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
1/4 tsp Chilli powder (adj. according to personal preference)
1/2 tsp garam masala
1 can Chopped tomatoes
2 tbsp. Tomato puree
Salt and Pepper
Method:
Heat the oil over a frying pan on a medium heat. Sauté the diced onion, garlic and ginger until becoming fragrant and season with salt and pepper. Fry off the okra until begin to brown then add the cumin and mustard seeds.
Once the seeds start to pop (1-2 min) add all other spices to the pan. After a few minutes, add the chopped tomatoes and tomato puree. Fill the can halfway with water and swill the water around the pan to get any remaining tomato, then add to the pan.
Cook for 15 minutes until the okra is cooked through, the okra will help to thicken the sauce. Serve with a good helping of basmati rice!
I fell in love with okra about a year ago when visiting a local Nepalese restaurant, I adored it. I love how it looks like you're eating enormous chillies in your food! I just had to try and recreate some okra dishes back at home. This is such a quick and simple recipe. Make sure to not over-stir the sauce and to fry off the okra so it doesn't go all goeey!
So this is my take on an Okra Bhindi, I hope you enjoy.
Ingredients:
1 Onion
3 cloves Garlic
1 thumb-sized piece Ginger
2 cups Okra
2 tsp Coriander
2 tsp Cumin
1 tsp Turmeric
1 tsp Paprika
1/4 tsp Chilli powder (adj. according to personal preference)
1/2 tsp garam masala
1 can Chopped tomatoes
2 tbsp. Tomato puree
Salt and Pepper
Method:
Heat the oil over a frying pan on a medium heat. Sauté the diced onion, garlic and ginger until becoming fragrant and season with salt and pepper. Fry off the okra until begin to brown then add the cumin and mustard seeds.
Once the seeds start to pop (1-2 min) add all other spices to the pan. After a few minutes, add the chopped tomatoes and tomato puree. Fill the can halfway with water and swill the water around the pan to get any remaining tomato, then add to the pan.
Cook for 15 minutes until the okra is cooked through, the okra will help to thicken the sauce. Serve with a good helping of basmati rice!
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