Okra – Bhindi do Pyaza

I have never been a fan of Okra, but I have to say I really enjoyed this dish. Living in third world Africa, this vegetable is available at every corner market and is usually reasonably priced too. Thank you to the Chef at Kanha earth Lodge in India who shared this interesting vegetarian recipe with me.

  • 500 g Okra ( Bhindi)
  • 3 large onions
  • 1 – 2 green chillies or to taste
  • 1/2 inch piece of fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder or to taste
  • 1/2 teaspoon tumeric powder
  • 2 teaspoons of coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon of salt or to taste
  • 1 tablespoon of oil
  • Heat oil in a pan and add cumin seeds and toast for a few seconds until they splutter.
  • Add thinly sliced onions to the pan, also add grated ginger, garlic and green chillies to taste. Saute for 3 to 4 minutes until the onions are translucent.
  • add the chopped okra in small pieces
  • Add red chilli powder to taste, turmeric, coriander powder, garam masala and salt to taste
  • Mix spices into the dish as it cooks – then cover pan with a lid and allow to cook for 20 minutes. Stir occasionally. Once cooked the Okra turns a darker shade of green

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