Masala Bhindi (Okra)

Hey everyone! Hope all is well!

My Indian grocery haul is incomplete without okra. Our local store has fresh Bhendi most weekends. This week I made Bhendi Masala with Chapati for our weekday lunch.

Ingredients:
Okra/Lady's Finger/Bhindi - 350 gm
Onion - 1 large
Tomatoes - 2 medium
Ginger - 1/2 inch piece
Coriander Seeds/Dhania - 1 1/2 tbsp
Fennel Seeds/Saunf - 1 tsp
White Sesame Seeds/Til - 1 tsp
Cumin Seeds/Jeera - 1/2 tsp
Red Chili Powder/Cayenne Pepper - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Aamchur or Chat Masala - 1/4 tsp
Salt
Oil

How to cook Indian Bhindi Masala:

• Wash okra and pat them dry. Let the okra dry for 4 - 5 hours. Cut the head and tail parts of okra. Dice each one into 2 or 3 pieces. Finely chop onions.
• Grind coriander seeds, fennel seeds and sesame seeds to a fine powder. Puree the tomatoes and ginger.
• Heat 2 - 3 tbsp oil in a pan and add diced okra. Sauté okra till they turn slightly brown. Save them for later.
• In the same pan heat 1 tbsp oil. Add cumin seeds. After few seconds, add chopped onions, little salt and turmeric. Sauté till onions turn tender.
• Now add tomato puree, coriander fennel sesame powder, cayenne pepper and chat masala. Add garam masala or your favorite spice mix as well. Sauté till moisture is lost, about 7 minutes at low flame.
• Lastly, add fried okra and salt. (Add salt keeping in mind salt was added earlier while frying onions.) Mix gently and cook for 3 - 5 minutes at low flame.

Garnish with cilantro and serve Bhendi Masala with roti or rice.