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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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:
  
 
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