Okra cooked until non-sticky with onions, tomatoes and a lightly tangy masala.
About
Okra cooked until non-sticky with onions, tomatoes and a lightly tangy masala. That is what makes Bhindi Masala work so well as part of an Indian lunch or dinner.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Wash the okra and dry it completely before slicing; moisture is what makes it slimy.
Sauté okra in a wide pan until it loses most of its stickiness, then remove it.
In the same pan cook cumin and onions, followed by tomatoes and dry spices.
Return the okra, add amchur and cook uncovered for another 4 to 5 minutes.
Notes & Tips
Drying the okra well is more important than any special trick. Nutrition values are approximate per serving.
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