Bhindi Subji Okra And Tomatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've had this dish at my favorite Indian restaurant, and it is my favorite preparation of okra. Thanks to firewood, I've updated this recipe to be closer to the dish from the restaurant! Ingredients:
2 pounds okra -- fresh or thawed, sliced |
1/4 teaspoon turmeric |
3-4 tablespoons vegetable oil |
16 ounces stewed tomatoes |
1 medium onion -- minced |
4 garlic cloves -- chopped |
1/2 cup water |
1/2 teaspoon cumin seed |
1 teaspoon red chili pepper -- ground |
2 green chilies -- chopped |
1 pinch salt |
1/4 cup coriander leaves-fresh/chopped |
Directions:
1. Wipe okra gently with moist kitchen towel. Slice each into 4-6 wheels, depending on size. Heat up nonstick skillet and cook okra in dry pan (or just a bit of nonstick spray). Stir occasionally and cook until okra starts to brown. Set aside.
2. Saute onions in vegetable oil on medium heat until they turn golden and translucent. Add garlic, cumin seeds, chilies, and chili powder and saute for another 4-5 minutes. Add turmeric. Stir once or twice.
3. Add tomatoes and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins.
4. Add cooked okra and salt. Cover and cook on low heat (simmer) until okra is tender, about 30 minutes. If the mixture starts to stick, you can add a bit more water. Sprinkle coriander leaves and stir into mixture at the end.
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