Bhindi Masala

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 232
• Protein: 5 g
• Carbs: 19 g
• Fat: 13 g

Ingredients

• 500 g Gombo (translated from French) ( washed, dried and sliced )
• 2 piece Red onion ( finely sliced )
• 2 piece Round tomato ( finely diced )
• 3 piece Garlic ( minced )
• 1 piece Thai chili ( split lengthwise )
• 3 tbsp Sunflower oil
• 1 tsp Cumin seed
• 0.5 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tbsp Coriander seeds ( crushed or ground )
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 1 tsp Dried mango powder (Amchur) ( powder )

Instructions

1. Okra preparation

   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. Sautéing the okra

   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. Aromatic base

   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. Cooking the masala

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to maintain some texture.