Bhindi/ Okra Masala

There are a couple of posts in which I have used okra as the primary ingredient. Every time I use okra, I try to make it a point to clarify that it is a tricky vegetable to cook with. If not done right, it can get slimy and texturally unappealing. A simple trick can get it right and avoid keeping you from liking an otherwise wonderful vegetable. The trick is as simple as dry them completely after washing and before cooking and always cook them uncovered. Most people just fry them to avoid the slime but using these two simple tricks, you can uncover a whole new side of okra. This okra preparation is tangy and mildly spicy and one of my personal favorites. Even though you will intend to serve it as a side to a meal, they tend to be more popular as finger food and will be gone before you get a chance to serve!

Ingredients:

Okra		1 pound washed and dried
Oil		2 tbsp + 1 tbsp
Ginger garlic paste		1 tsp
Tomato		1 large diced small
Onion		1 medium chopped
Cumin seeds		1 tsp
Ajwain/carom seeds		1/2 tsp
Asafoetida		a pinch
Turmeric		1/2 tsp
Red chilli powder		1 tsp or to taste
Coriander powder		1 tbsp (preferably fresh ground)
Cilantro leaves		2 tbsp
Kasoori methi		1 tbsp

Method: 

1. Wash and completely dry the okras, cut the ends off. Heat 1 tbsp of oil on medium heat in a wide non stick pan and fry the okra uncovered till tender and light brown.

2. In the same pan add the remaining oil and add carom and asafoetida. Cook stirring until the cumin turns light brown, about 1-2 minutes. Add in the ginger and garlic, stir and cook for a minute.

3. Add the onions, salt and turmeric and cook while stirring often, till the onions get light brown, about 5 minutes.

4. Turn down the heat to medium low and add the coriander powder and red chilli powder. Cook stirring for 2 minutes.

5. Now add the tomato, stir for a minute. Let it cook on medium heat, stirring often for 3-4 minutes, till oil starts to separate. Add in the okra and kasoori methi (crush them between your palms and add) and cook again for 2-3 minutes. Take off the flame.

6. Garnish with cilantro and serve hot. ENJOY!
Notes:

1. It helps to use fresh and tender baby okra for best results.

2. The okra must be completely dry after being washed before you cook them to avoid getting it slimy.

3. Always cook okra uncovered if you do not wish it to be slimy.

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