Trying to be back to posting some new recipes...Do not get much time to write these days, but my plan is to write just the essential and leave out the story...for now, till i get myself to sit down regularly and pen some words...i miss my blog, and miss sharing....super easy recipe, hope you try...
Adapted from recipe on Sailu's blog, bhindi masala.
Also, with indian cooking I feel there is no exact measure of how much to use a particular spice...it all depends on your taste....so I am not going to go too detailed in that...
Bhindi (okra) cut lengthwise
onion cut lengthwise
green chilly finely chopped/ paste
spices: chilly powder, turmeric, cumin coriander powder (proportion 1:1:2), garam masala, kasoori methi (optional), salt
Saute onion, green chilly, garlic and ginger paste in oil till onion get translucent.
Add the bhindi and cook on medium/ low flame for 20 min. add salt. Keep stirring so that everything is evenly cooked.
once its semi cooked add chilly powder, turmeric and cumin coriander powder.
after another 15-20 min as its almost done, add garam masala and kasoori methi. Cook for couple minutes and then its done :)
my mom's tip for cooking okra is to let it cook on low flame for a long time, sometimes i have cooked it almost for an hour...take minimal oil initially, then as okra is getting cooked, add a couple teaspoons and stir, do this 2-3 times at least. (when I say stir, i mean flip, so that the pieces from bottom come up and vice versa) this ensures that bhindi is cooked thoroughly and evenly and there is no stickiness to it. another trick i use is, i cook till okra has shriveled to half its size..As you can see in collage. Do not cover the pan when cooking okra as they will remain sticky.