Okra Braised with Tomatoes, Onions and Spices

Masala Bhindi

 

I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food tonight.

Get the spices measured out and ready, then

Heat:

2 T olive oil or coconut oil

Saute:

1 large onion, finely chopped

1 pound okra, trimmed & sliced length-wise on a slight diagonal

After 5-8 minutes, add:

2 T garlic, minced

¼ t turmeric, ground

2 t cumin, ground

2 t coriander, ground

½ t fennel, ground

½ t cayenne pepper

After a couple minutes, add:

1 medium tomato, finely chopped

2 T fresh ginger, minced

1 ½ t coarse salt, or to taste

When the juices of the tomato have cooked off, check the okra to see if it is soft and tender.

Serve on basmati rice, with Indian Spiced Braised Eggplant and Dal.

3 T cilantro, chopped, for garnish.

 

Adapted from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

This entry was posted in Main courses, Recipes and tagged , . Bookmark the permalink. Both comments and trackbacks are currently closed.