Bhindi Masala

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Heat vegetable oil in a large non-stick pan or skillet over medium-high heat.

   Oko 1 min

   Napomena kuhara: Ensure the pan is hot before adding okra to prevent it from becoming slimy.

2. 2

   Add the prepared okra to the hot oil and sauté for 8-10 minutes, stirring occasionally, until it is slightly tender and loses its stickiness.

   Oko 10 min

   Napomena kuhara: Do not overcrowd the pan; cook in batches if necessary to get an even sear.

3. 3

   Remove the cooked okra from the pan and set it aside.

4. 4

   In the same pan, add a splash more oil if needed, then add the chopped yellow onion.

5. 5

   Sauté the onion for 5-7 minutes until it turns golden brown and translucent.

   Oko 7 min

   Napomena kuhara: Cooking the onions thoroughly adds sweetness and depth of flavor.

6. 6

   Add the grated ginger, minced garlic, and green chili to the pan.

7. 7

   Cook for another 1-2 minutes until fragrant.

   Oko 2 min

   Napomena kuhara: Be careful not to burn the garlic.

8. 8

   Stir in the chopped tomato and cook for 3-5 minutes until it softens and releases its juices.

   Oko 5 min

9. 9

   Add the coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt.

10. 10

    Mix well and cook the spices for 1-2 minutes, stirring constantly to prevent burning.

    Oko 2 min

    Napomena kuhara: If the mixture becomes too dry, add a tablespoon of water to prevent the spices from burning.

11. 11

    Return the sautéed okra to the pan with the spice mixture.

12. 12

    Gently toss to coat the okra evenly with the masala.

    Oko 1 min

13. 13

    Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld.

    Oko 7 min

    Napomena kuhara: Avoid overcooking the okra to maintain its texture.

14. 14

    Garnish with fresh cilantro before serving.