Bhindi Masala Spicy 'Curried' Okra

Yield: Serves 4-6

Ingredients:

1 lb Okra (Bhindi) - washed, patted dry, and sliced into ‘rounds’ 3 Fresh Green Chiles (Hari Mirch) - split and seeded 4 Roma Tomatoes (Tamatar) - seeded and chopped 1 medium Red Onion (Pyaz) - diced ½ inch piece Fresh Ginger (Adrak) - minced 4 cloves Fresh Garlic (Leh-sun) - minced 1 tsp Black Mustard Seeds (Rai) 1 tsp Cumin Seeds (Jeera) 1 tsp Coriander Seeds (Dhania Saabut) - crushed 2 tsp Garam Masala 1 tsp Turmeric Powder (Haldi) 1 tsp Red Chile Powder (Lal Mirchi) - amount to taste ½ tsp Panch Phoran Kosher Salt (Namak) to taste 3 Tbs Oil - can use olive, grape seed, or vegetable oil

Preparation: 1) Heat oil in a large kadahi, wok, or deep pan over medium-high heat until shimmering 2) Once oil is hot, add cumin seeds, mustard seeds, and crushed coriander seeds - Sauté until mustard seeds pop (apx 30 seconds) 3) Reduce heat to medium-low and add the onion - Continue to sauté until onion is lightly browned (apx 10-12 minutes) 4) Add garlic, ginger, and okra - Continue to sauté for 1-2 minutes 5) Add garam masala, turmeric powder, red chile powder, and salt to taste - Continue to sauté for 1 minute 6) Add tomatoes and thoroughly combine - Allow to cook (stirring frequently) for 8-12 minutes or until okra is cooked through (add a little water as necessary to avoid sticking and scorching) 7) Add green chile and panch phoran - Continue (stirring frequently) to cook for 5 minutes until liquid is fully absorbed and the okra is slightly colored and ‘crisped’ 8) Remove from heat - Adjust seasoning 9) Serve hot along with basmati rice and raita

Taz Doolittle www.TazCooks.com