Bhindi masala recipe in the indian category

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 saute 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 to 15 minutes.

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

Garnish with the coriander and serve while hot.

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.