Ingredients:
1 pound (1/2 kg) okra (small)
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
3/4 teaspoon paprika
1 teaspoon amchoor powder (or substitute fresh lemon juice)
1/2 teaspoon turmeric
salt and freshly ground pepper to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves for garnish
Method:
1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and
tomatoes. Set aside.
2. In a wok or heavy skillet heat the oil and sauté onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute.
Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.
4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander
and serve while hot.
* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again. Serves 4-6 people.
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