Bhindi (okra)

Bhajee
Recipe By : Samstar
Serving Size : 1

Preparation Time :0:00

Categories

: East Indian

Appetizers

*Indian
Amount Measure
8
4
2

Ingredient -- Preparation Method

ounces bhindi -- (okra)

ripe tomatoes
tablespoons

vegetable oil

1/2 medium onion -- very finely chopped

1

teaspoon

whole cumin seeds

cloves garlic -- very finely chopped

fresh red chiles -(deseeded

and

--

veined) *, chopped
1/2 teaspoon

turmeric

1/2 teaspoon

garam masala

salt -- to taste
I love the taste of okra and the tomatoes really
bring out its flavour. Because this is another
dish with only a coating sauce you don't get
that gloopy texture from the okra that you find
in wetter sauces.
* The quantity is up to you but I use 2 of the fleshy chiles
you get in supermarkets.
1. Wash, then top and tail the bhindi.
2. Cut the tomatoes in half down through the
stalk area and place, skin uppermost, under a
hot grill until the skins begin to blacken.
Remove from grill, let cool a little, then
remove skins. Remove seeds and white core
then coarsely chop the tomato flesh.
3. Heat the oil in a heavy pan then add the
chopped onion and stir for a few minutes with

the heat on high.

4. Add the cumin seeds, stir a little then turn the heat
down to low and cook for 10 minutes.
5.

Add garlic and chiles, stir and cook for

another 10 minutes on low heat stirring now

and again to make sure nothing browns or
burns.
6. Add the turmeric and fry gently for a minute.
7. Add the tomato flesh, bhindi, garam masala and salt.
Stir to mix all the ingredients.
8. Cook on a low heat for 20 minutes or until
the bhindi is cooked. Stir occasionally and very
gently so as not to break up the bhindi. Add a
little water if it gets too dry. You want to end up
with the bhindi covered in thick tomato mixture
and no watery sauce.