bhindi | not bindi

INGREDIENTS

serves 2

• 2 tbsp vegetable oil

• around 30 okras / lady fingers, washed and cut into 1cm pieces

• 2 medium red onions, chopped thickly, around 1cm squares

• 1 tbsp kashmiri masala

• 2 tsps aloo bhaji masala

• 2 tsps sabzhi / vegetable masala

METHOD

• In a medium fry pan, heat the vegetable oil on medium to high heat and add the okra and let it fry about 2-3 mins until they start browning. Stir frequently.

• Lower the heat to medium and add the chopped red onions. Cook until translucent. Keep stirring as the mucous membrane of the okra start to thicken and then dissipate.

• Just when the onions start to brown (5-7 mins) mix in the kashmiri masala, aloo bhaji masala and sabhzi vegetable emasala

• Lower the heat again to medium-low and let the okra simmer for about 10 minutes, covered. Stir once or twice.

** If the masala sticks tot he bottom of the pan, you can add 1 or 2 tbsp of water to release the paste.