Photograph of the finished Bhindi masala

India · Đậu bắp xào masala

Bhindi masala

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Okra Okra 480 g
  • Photograph of Onion Onion 2
  • Photograph of Tomato Tomato 4
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the okra and pat it dry, then cut it into 2 cm pieces to prevent it from becoming slimy.
  2. 2 Fry the okra in oil over high heat for 6 minutes until browned, then remove from the oil.
  3. 3 Sauté cumin seeds and thinly sliced onions for 5 minutes until golden.
  4. 4 Sauté tomatoes, coriander powder, turmeric powder, and chili powder for 5 minutes until the sauce thickens.
  5. 5 Return the okra to the pan, season with salt and garam masala, stir gently for 4 minutes, then turn off the heat.
Start cooking