Indian Style Okra And Tomato Recipes

BHINDI MASALA | OKRA MASALA

Steps:

• Rinse bhindi very well under running water & drain them.
• Wipe off with a clean kitchen cloth or tissues to remove all the moisture. You can also leave on the counter top for a while to air dry. Any moisture on the bhindi will make them slimy while cooking so wipe dry them completely.
• Chop off both the ends and discard them. Chop the bhindi to ¾ inch pieces.
• Heat 1½ tablespoons oil in a pan.
• Saute bhindi on a medium flame for about 5 to 7 mins stirring often until they are partially cooked. At this stage they should be no more sticky & slimy after sauteing.
• Transfer them to a plate and set aside.
• Add 1½ to 2 tablespoons more oil to the same pan. Then add cumin seeds.
• When they begin to splutter, saute onions and green chili until they turn golden.
• Next saute ginger garlic for 2 mins till the raw smell of the garlic goes away.
• Then saute tomatoes with salt until they turn soft and mushy.
• Stir in red chili powder, turmeric, garam masala & coriander powder. Saute until the mixture leaves the sides of the pan.
• Pour 6 tablespoons (little less than half cup) water & mix well. Cook the masala until it turns thick. This brings out the flavors of spices. (check video for consistency)
• Taste test and add more salt if needed. Stir in the kasuri methi & bhindi.
• Cover and cook on a low heat until bhindi turns slightly tender and the aroma comes out.
• Open the lid and evaporate any excess moisture.
• Serve bhindi masala with roti or rice.

EASY INDIAN STYLE OKRA

Steps:

• Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

SPICY OKRA AND TOMATOES

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

QUICK AND EASY INDIAN-STYLE OKRA

Steps:

• Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
• Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.