Bhindi Masala with Toasted Cumin

Okra cooked with onions and cumin until tender, with a gentle spice kick from green chilies and tomatoes.

Cuisine: Indian

Category: Indian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 pound, sliced into 1/2-inch rounds okra
• 1 medium, finely chopped onion
• 1 tablespoon minced fresh ginger
• 2 cloves, minced garlic
• 1, finely sliced green chili
• 1 medium, diced tomato
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons neutral oil
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Instructions

1. Step 1: Heat neutral oil in a large skillet over medium-high heat. Add okra and cook for 8-10 minutes, stirring occasionally, until edges are slightly browned and water has evaporated (this prevents sliminess).
2. Step 2: Add onion, ginger, garlic, and green chili to the skillet. Sauté for 5 minutes until onions are golden brown. Stir in tomato and cook for 3 minutes until tomatoes break down.
3. Step 3: Add cumin, coriander, and salt to the skillet. Cook for 1 minute until fragrant, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until okra is tender. Stir in cilantro and serve immediately.