Sunday, February 28, 2010

Bhindi Masala

We went out for Mike's birthday last week to Kokila, a very good Indian restaurant specializing in Southern cuisine, and while I loved my dishes, his bhindi masala was just superb. Hopefully this one comes close!

Followup: Oh yeah. This was GREAT! I've never liked okra, but this rocked!

Copied with slight variations from this wonderful blog

1 lb bhindi (okra)
1 medium yellow onion
1-2 ripe tomatoes, (1 is enough if it is large)
2-3 T oil
1/8th tsp black mustard seeds
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp turmeric
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
¼ tsp ground black pepper
1/2 tsp amchoor (dried raw mango powder)
1/2 tsp garam masala
1/2 tsp sugar
1 tsp salt, or to taste
2 T chopped cilantro, optional

Clean okra with a damp towel, and after it is completely dry, slice into thin rounds, discarding the ends. Slice the onion thinly and dice the tomato finely.

In a large wok, heat the oil, and add mustard seeds. When they start to pop, add cumin and fennel seeds, followed by onion, and saute for a minute. Add turmeric and okra and saute till it starts to change color slightly. Let it cook for a few minutes, then add the tomatoes and chili powder, and continue to stir-fry on medium-low heat until everything is cooked together, which takes 5-10 minutes depending on the okra. At the end, add salt, and the remaining spices, and keep cooking for a few more minutes on low heat, stirring if required. Add cilantro.