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Title: Bhindi Masala (Okra Curry)
Categories: Indian, Pakistani
Yield: 4 Servings

1/2 c Oil
1 lb Okra;
- thinly sliced crosswise
1 md Onion; thinly sliced
- in half rings
1 ts Ginger; crushed
1 ts Garlic; crushed
1 ts Red chili powder;
- preferably Kashmiri
1/2 ts Turmeric powder
1/2 ts Cumin powder
4 Roma tomatoes; roughly diced
Salt; to taste
1/4 ts Garam masala powder;
- for dusting

Preparation time: 30 minutes
Cooking time: 30 minutes

A sub-continent classic, bhindi masala was a household favorite
growing up. Okra has a cult following, and this recipe is a very
popular way to prepare it in Pakistan.

Heat oil. Fry okra on medium heat until it stops being sticky, about
10 minutes. Remove from heat. Remove okra with a slotted spoon and
drain on paper towel.

Reheat oil and add onion. Fry on medium-low heat until translucent and
soft, about 7 minutes.

Add ginger and garlic paste, and fry 30 to 60 seconds.

Add ground spices (red chili, turmeric, and cumin powder), and fry 30
to 60 seconds until aromatic. Add a splash of water to deglaze the
pan if needed.

Add tomatoes and fry on high heat for about 5 minutes until they
begin to soften and break down. Add salt.

Once the masala is ready, add fried okra and stir gently on
medium-low heat until well-mixed, about 2 to 3 minutes.

Place in serving dish and dust with garam masala powder.

Recipe by Maryam Jillani

Recipe FROM:
<https://www.pakistaneats.com/recipes/bhindi-masala-okra/>

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