Ingredients Jump to Instructions ↓

  1. :

  2. 1 pound okra, small

  3. 2 onions, thinly sliced

  4. 2 tomatoes, chopped

  5. 1/4 cup oil

  6. 3/4 teaspoon paprika

  7. 1 teaspoon amchoor powder, or substitute fresh lemon juice

  8. 1/2 teaspoon turmeric

  9. Salt and freshly ground pepper to taste

  10. 1 teaspoon garam masala

  11. 2 tablespoons chopped coriander leaves for garnish

Instructions Jump to Ingredients ↑

  1. Wash okra under running water and slice off the ends.

  2. Cut each in half. Set aside.

  3. Prepare onions and tomatoes. Set aside.

  4. In a wok or heavy skillet heat the oil and saute onions until translucent.

  5. Add all spices except the garam masala and stir-fry 2 minutes.

  6. Add the tomatoes and bhoona – 1 minute.

  7. Add the okra and stir-fry 2 minutes.

  8. Cover and steam over medium heat until tender, about 12 to 15 minutes.

  9. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.

  10. Garnish with the coriander and serve while hot.

  11. Bhoona is a technique that is essential to Indian cooking. The bhoona technique 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.


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