Making this delicious bhindi masala is actually an easy process: First, you saute the seedy, misunderstood vegetable until it’s brown and fully tender. Then you make a tomato-based sauce—in this case, with lots of spices added. Finally, you fold everything together. You may love or hate okras - either way - this will please your taste buds.
Rinse bhindi/okra in running water, drain in colander, and wipe the okra with a clean dish cloth (don't skip the drying since wetness causes the okra slime). Chop the tops off and dice the okra into 1" pieces.
Heat 1 tablespoon coconut oil in a pan. Add cut okra and saute (stir gently) for 15-20 minutes. Keep the pan uncovered while sauteing. Do the taste test to determine if the okra is ready - the crunchiness should be gone but the okra should retain its shape.
For Okra Masala:
While the okra is getting prepped, heat oil in another pan. Add crushed ginger-garlic, saute for 30 seconds, add chopped onions and saute until the onions are translucent.
Add chopped tomatoes and saute until tomatoes are mushy. Add the dry spices - coriander powder, garam masala powder, red chili powder, turmeric powder, amchur (mango) powder and salt. Mix well.
Add dried fenugreek leaves (kasuri methi), and mix again.
Add the sauteed okra to the masala, gently mix well, and serve.
Notes
Tastes great with flat breads like roti, chapathi or paratha. I love it with rice too!*Use organic ingredients wherever possible