Bindi Masala

Serves 3

I love both the versatility and flavor of okra. Many people complain that okra is slimy - yes, it is but stir-fry it in some oil for 5-7 minutes and all that sliminess disappears, leaving behind a deliciously tender vegetable. When picking okra, make sure the pods are short, young and tender. Look for pods that are 2-3 inches long as larger pods are too mature, often stringy and not suitable for use. Try snapping the tail end of the pod using your thumb - if it doesn't snap easily or if it is too tough and difficult to cut with a sharp knife, it is probably too mature.

My bindi masala recipe is perfect for those just starting out their okra journey. This recipe combines a mix of caramelized onions, tomatoes, fresh coriander and ground Indian spices cooked with seasonal, tender okra. The result is a beautifully spicy vegetarian main that goes well with both rice and chapatis. Enjoy the recipe!

Bindi Masala Recipe Video

Ingredients

2 tablespoons coconut or olive oil

320g onions, cubed

180g tomato, cubed

1-2 fresh red or green chili padi, finely chopped

2-3 tablespoons freshly chopped coriander

2 teaspoons coriander powder

1/4 teaspoon chili powder, or to taste

1/2 teaspoon turmeric powder

1 teaspoon salt

350g tender okra, rinsed, cut into 1-cm pieces

Recipe

1Rinse and pat-dry okra with a tea towel. Trim the crown and tails off, and discard. Cut okra into 1-cm pieces - set aside.

2Heat oil in a wok on medium flame, add cubed onion and cook for about 8-10 minutes, stirring occasionally until slightly brown.

3Next add fresh chili, tomatoes and stir. Add chopped okra, sprinkle chili powder, turmeric, coriander powder, salt, and coriander leaves. Stir well and cook for 2-3 minutes, then cover and cook on low flame for 15-20 minutes until okra is tender. Serve hot with Rotis (chapatis)

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