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!
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
Recipes
1. Rinse and pat-dry okra with a tea towel. Trim the crown and tails off, and discard. Cut okra into 1-cm pieces - set aside.
2. Heat oil in a wok on medium flame, add cubed onion and cook for about 8-10 minutes, stirring occasionally until slightly brown.
3. Next 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)