Bhindi Masala
Ingredients
- 500 gGombo (translated from French) (washed, dried and sliced)
- 2 pcRed onion (finely sliced)
- 2 pcRound tomato (finely diced)
- 3 pcGarlic (minced)
- 1 pcThai chili (split lengthwise)
- 3 tbspSunflower oil
- 1 tspCumin seed
- 0.5 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tbspCoriander seeds (crushed or ground)
- 1 tspgaram masala
- 1 pinchGray sea salt
- 1 tspDried mango powder (Amchur) (powder)
Method
Sautéed okra that loses its sliminess to become tender and slightly crisp. The onion and tomato base is reduced until it coats every piece in a fragrant spice veil.
- 1
Wash the okra and dry them thoroughly one by one with a cloth. If they are wet, they will become slimy. Cut off the ends and slice them into 2 cm pieces.
- 2
Heat 2 tbsp of sunflower oil. Sauté the okra over high heat until the edges are golden and the texture is no longer slimy. Set aside.
- 3
In the same pan, add 1 tbsp of oil. Add the cumin seeds. When they sizzle, add the sliced red onions. Brown them without burning.
- 4
Stir in the minced garlic, split Thai chili, and diced tomatoes. Add the turmeric, chili powder, and coriander. Simmer until the oil starts to separate at the edges of the sauce.
- 5
Return the okra to the pan. Sprinkle with garam masala, amchur, and salt. Mix gently to avoid crushing the vegetables. Cook for 5 minutes covered to allow the flavors to penetrate.
Frequently asked questions
How do you get this dish right?
- The secret is drying: a wet okra releases its mucilage and becomes slimy.
- Do not cover the pan while sautéing the okra at the beginning, or they will steam in their own moisture.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to maintain some texture.
