BHINDI MASALA

Bhindi Masala image

Provided by Zainab Shah

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

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3 tablespoons ghee or neutral oil
1 pound okra, fresh or frozen (no need to thaw), stemmed and chopped into 1/2-inch pieces (see Tip)
1/2 teaspoon grated ginger or ginger paste
1/2 teaspoon grated garlic or garlic paste
1 large red onion, quartered and thinly sliced
3/4 teaspoon kashmiri or other red chile powder
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 medium plum tomato, finely chopped
1¼ teaspoons fine sea salt
2 to 3 tablespoons lime juice
1/4 teaspoon garam masala
Roti or pita (optional), for serving

Steps:

In a medium (9-inch) frying pan or wok, heat 2 tablespoons ghee over medium-high for 30 to 45 seconds or until it has melted. Add okra and cook undisturbed for 5 minutes or until okra starts to brown around the edges. (Cooking okra undisturbed helps eliminate the gooeyness.) Stir once so the sides with less color can brown next, then cook for another 5 minutes or until all the okra is brown around the edges. (This may take slightly longer if using frozen okra.) Remove with a slotted spoon and set aside.
Add the remaining 1 tablespoon ghee to the same frying pan and heat over medium-high until it melts. Add ginger and garlic and stir for about 30 seconds, until the raw smell dissipates. Add onion and cook, stirring frequently, until onions begin to soften, about 3 to 5 minutes. (The onions should still have a little bite.)
Lower the heat to medium and add red chile, coriander and turmeric, and stir until the masalas are uniformly mixed with the onion, about 30 seconds. Add tomato and salt. Continue cooking on medium until tomatoes break down, about 5 minutes.
Add okra back to the pan and mix until incorporated. Sprinkle with lime juice and garam masala. Serve with roti, store-bought pita or by itself.