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  • Bhindi Masala

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    Bhindi Masala
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. vegetable oil
    • 2 med onions finely minced
    • 1 1/2 tsp chopped peeled fresh ginger
    • 1 1/2 tsp chopped garlic
    • 1/2 tsp turmeric
    • 2 tsp grnd coriander
    • 2 tsp grnd cumin Coarse salt
    • 2 whl tomatoes minced
    • 1 tsp chile pwdr or possibly to taste
    • 40 x okra trimmed, and cut into 1" pcs
    • 1/2 x green bell pepper minced
    • 1 tsp Garam Masala
    • 1 tsp cardamom pods
    • 1 x dry bay leaf
    • 1/2 tsp whole cloves
    • 1/4 tsp black peppercorns
    • 1 tsp cumin seeds
    • 1/2 tsp coriander seeds
    • 1 x cinnamon stick
    • 1/2 whl nutmeg

    Directions

    1. GARARM MASALA: Toast all spices for garam masala in small saute/fry pan, over medium heat, about 5 min till fragrant. Allow to cold in the pan. Transfer contents to a spice grinder and grind to a fine pwdr.
    2. BHINDI: Grind ginger and garlic into a paste using a small food processor. Heat oil in large skillet, over medium heat, add in onions, and saute/fry till translucent/soft, about 5 min. Add in ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2 min.
    3. Add in tomatoes, chile pwdr, okra, and green peppers. If mix appears dry, add in 1/4 c. water. Add in garam masala, and cook, covered, 15 to 20 min.
    4. Makes 4 servings.
    5. Cuisine: "Indian"

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