BHINDI MASALA - INDIAN

Ingredients:

1 pound (1/2 kg) okra (small)
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
3/4 teaspoon paprika
1 teaspoon amchoor powder (or substitute fresh lemon juice)
1/2 teaspoon turmeric
salt and freshly ground pepper to taste
1 teaspoon garam masala
2 tablespoons chopped coriander leaves for garnish

Method:

1. Wash okra under running water and slice off the ends.
Cut each in half. Set aside. Prepare onions and
tomatoes. Set aside.

2. In a wok or heavy skillet heat the oil and sauté onions
until translucent.

3. Add all spices except the garam masala and stir-fry 2
minutes. Add the tomatoes and bhoona * 1 minute. Add
the okra and stir-fry 2 minutes. Cover and steam over
medium heat until tender, about 12-15 minutes.

4. Spoon the okra onto a warm serving plate and sprinkle
with the garam masala. Garnish with the coriander and
serve while hot.

* Bhoona is a technique that is essential to Indian
cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to
avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water
can then be added, the dish covered, and a gravy created
as the dish becomes liquified again. Serves 4-6 people.