Recipe: Easy Bhindi Masala

Easy Bhindi Masala (Indian Okra with Tomatoes)

When okra is in season, make Bhindi Masala! This recipe is from Two Sleevers and they’ve really cracked the code; I have added only minor tweaks. The spice combination is the perfect balance you’re looking for in a masala and this fragrant, mildly spicy dish goes well with any food, not just Indian. Serves 4.

Ingredients:
1 lb or so okra, cut crosswise into 1 inch slices with stems removed
1 c red onion, chopped
2 T vegetable oil
1 t turmeric
1/4 t cayenne (add more if you like it spicy)
1 t cumin, ground
1 t coriander seed, ground
1 t Kosher salt
1 medium tomato, seeded and coarsely chopped
2 T lemon juice (juice of one lemon)1/4 c or so chopped cilantro leaves, for garnish

Method: Preheat oven to 450 degrees. Combine okra and onion in a bowl; mix in spices and oil and stir to combine. Spread out on a 1/4 sheet pan or bigger. Bake 15 minutes, stirring once, until okra has shrunken somewhat and crisped up slightly. Add tomato to pan and bake 5 minutes longer. Transfer to a serving bowl and mix in lemon juice. Garnish with cilantro leaves and serve warm or at room temperature.

Theme photo by Aravind Sivaraj, licensed under licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.