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.