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Recipe Corner»Bhindi Masala


Bhindi Masala
Serves Four
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 1 1/2 teaspoons fresh ginger, peeled1
  • 1/2 teaspoons garlic
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Course salt
  • 2 whole tomatoes, chopped
  • 1 teaspoon chili powder, or more to taste
  • 1/2 green bell pepper, chopped
  • 1 teaspoon Garam Masala (recipe follows)
1. Grind ginger into a paste using a small food  processor.

2. Heat oil in large skillet, over medium heat, add onions, and sauté until translucent, about 5 minutes.Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.

3. Add tomatoes, chili powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water. Add garam masala, and cooked covered, 15 to 20 minutes.

Garam Masala
Makes 7 1/2 teaspoons
  • 1 teaspoon cardamom pods
  • 1 dried bay leaf
  • 1/2 teaspoon whole cloves
  • 1/4 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 stick cinnamon
  • 1/2 whole nutmeg

1. Toast all spices for garam masala in small sauté pan, over medium heat, about 5 minutes until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a fine powder.

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