Bhindi Masala

• Vegan
• Gluten free

• Produce

  • 3/4 tsp Coriander, Powder
  • 2 cloves Garlic
  • 1/2 inch Ginger
  • 1 Green chili
  • 2 1/2 cups Okra
  • 1/2 Onion, medium
  • 3/4 cup Tomatoes

• Canned Goods

  • 2 tsp Ketchup or use tomato paste

• Baking & Spices

  • 1 Cayenne
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 1/4 cup Water

Found on veganricha.com

Description

Ingredients

• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ½ medium onion thinly sliced
• 1 green chili, finely chopped
• 2-3 cloves of garlic, finely chopped
• ½ inch ginger, finley chopped
• 2.5 cups chopped Okra
• ¼ tsp turmeric
• ¾ tsp coriander powder
• cayenne as needed
• ¾ cup chopped tomatoes
• 2 tsp ketchup or use tomato paste
• ¼ cup water
• ½ tsp salt.
• garam masala and cilantro for garnish.

Directions

• Heat oil in a skillet over medium heat. when hot, add mustard and cumin seeds and cook until they start to pop or change color.
• Add the onion, chili, garlic, ginger and cook until translucent. 4 mins. I usually use my mini food processor to chop these. Lots of onion garlic chili used in Indian food, so i know i will need more chopped for dals or curries.
• Add okra and pinch of salt., Cook for 10 minutes or until golden on some edges. Stir occasionally. Roasting the okra till the edges dry out a bit will seal in the slime.
• Add spices, tomato, ketchup, salt and water. Cover and cook until tomatoes are cooked. 6 mins Taste and adjust salt and spice. Mash the larger tomato pieces. Sprinkle some garam masala and mix in. Garnish with cilantro. Serve in a bowl with dals, soups or curries and cooked grains or flatbread.