Ingredients Jump to Instructions ↓

  1. 1 pound 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 Salt and freshly ground pepper to taste

  8. 1 teaspoon garam masala

  9. 2 tablespoons chopped coriander leaves for garnish

Instructions Jump to Ingredients ↑

  1. : 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.


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