Bhindi Masala

Okra (bhindi) is a staple in Indian cuisine. Many home cooks have issues while cooking okra because of the slimy texture it gives off on sauteeing. The key is to choose tender green okra and when you snap the pointed end, it should break off effortlessly.

250g bhindi (okra)
1 onion, chopped
400g tinned tomatoes
2cm ginger, minced
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon chilli powder
½ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon amchur powder (dried mango powder)
Coconut oil

Rinse the okra and pat dry with paper towel. Removing the base and stalk, chop the okra into 3cm pieces. Heat 2 tablespoons of coconut oil in a pan. Add the okra and sauté until they are completely cooked. Once they are soft, remove from the pan and set aside.

Add 1 tablespoon coconut oil to the same pan. Add in the chopped onions and fry until they become translucent. Add in the ginger and garlic and sauté until the raw aroma disappears. Add the tinned tomatoes and the dry spices. Stir well and allow to cook with the lid off. Add in the okra and leave to cook for a further few minutes, stirring occasionally. Serve the bhindi masala over rice or accompanied by roti, chapatis or naan.