Bhindi Masala

Ingredients:

1. 1 pound (1/2 kg) okra (small)
2. 2 onions, thinly sliced
3. 2 tomatoes, chopped
4. 1/4 cup oil
5. 3/4 teaspoon paprika
6. 1 teaspoon amchoor powder (or substitute fresh lemon juice)
7. 1/2 teaspoon turmeric
8. salt and freshly ground pepper to taste
9. 1 teaspoon garam masala
10. 2 tablespoons chopped coriander leaves for garnish

METHOD:

• Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and tomatoes.
• Set aside.
• In a wok or heavy skillet heat the oil and sauté onions until translucent.
• Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute.
• Add the okra and stir-fry 2 minutes.
• Cover and steam over medium heat until tender, about 12-15 minutes.
• Spoon the okra onto a warm serving plate and sprinkle with the garam masala.
• Garnish with the coriander and serve while hot.
• a technique called Bhoona is essential to Indian cooking which means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
• About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.