Bindi masala

Bindi masala

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

This makes a nice side dish and is also very good served as a vegetarian main course. The bindi (okra) should be cooked through but still have a good crunch to them.

Ingredients

Quantity Ingredient
3 tablespoons rapeseed oil
or seasoned oil
11/2 tablespoons Panch poran
3 kashmiri dried red chillies
1 red onion, finely chopped
2-3 fresh green chillies taste, finely chopped
2 tablespoons Garlic and ginger paste
1 teaspoon amchoor (dried mango powder)
1 teaspoon coconut flour
1 firm plum tomato, roughly chopped
450g fresh okra, sliced into discs
250ml Base curry sauce (large batch), heated
1 lemon, juiced
2 tablespoons freshly grated coconut (optional)
salt

Method

  1. Heat the oil in a pan over a medium-high heat until bubbly hot. Add the panch poran and dried chillies, and sizzle for about 30 seconds until fragrant. Stir in the onion and green chillies, and sauté until the onion is soft and translucent. Add the garlic and ginger paste and fry for another 30 seconds.
  2. Sprinkle in the amchoor and coconut flour, followed by the tomato and okra. Let the okra fry for a couple of minutes until hot but still crisp then pour in the base curry sauce. Turn the heat up and let the sauce bubble until you are happy with the consistency.
  3. To serve, season with salt to taste and squeeze the lemon juice over the top. Sprinkle with the freshly grated coconut, if you like.
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