Saucepan@saucepan · Shared this recipeFollowIndian · sideBhindi MasalaA healthy Indian dish of air-fried okra in a spiced tomato-onion sauce, served hot with roti or rice.total30 minprep15 mincook15 minservings4Original recipe on holycowvegan.netKeep this recipeAdd a copy of Bhindi Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb okra ), (washed, thoroughly dried, then trimmed into 1 1/2-inch pieces lengthwise1 tbsp avocado oil or any neutral oil ), (divided1 tsp cumin seeds1 medium onion ), (finely diced2 medium tomatoes ), (finely diced2 clove garlic ), (minced0.5 inch ginger ), (minced or julienned1 green chili pepper ), (like jalapeno or serrano, minced, optional1 tbsp ground coriander0.5 tsp turmeric0.5 tsp paprika ), (or cayenne for more heat. You can adjust this quantity up or down per your taste1 tsp amchoor0.5 tsp garam masalaSalt to taste2 tbsp cilantro ), (finely minced, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Toss the okra with 1/2 teaspoon of oil and place in an air fryer basket. Air fry at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside.2Step 2: Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger, garlic and green chili peppers if using and continue to saute for a couple more minutes.3Step 3: Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne, amchoor and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. If you overcook your tomatoes to the point where they have lost most of their moisture, they will also lose their sweetness, so don't overdo it. You want a hint of sweetness in this recipe to balance out the spicy, salty and tangy flavors. If your tomatoes aren't too sweet, add a teaspoon of sugar -- it'll do the trick.4Step 4: Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. I like my okra with just a little bite to it. Keep in mind that the longer you cook the okra, the less green it will appear.5Step 5: Sprinkle on the cilantro and serve hot.6Step 6: If making it with the basic tomato onion sauce: Prep the okra in the air fryer or oven or stove top. Heat two cups of the tomato onion sauce in the wok or skillet, then add the coriander powder, amchur and garam masala. Add a teaspoon of sugar. Add a cup of water, and when everything comes to a boil, add the okra and cook for 3-4 minutes until the flavors meld. Garnish with coriander and serve.getsaucepan.com/r/4b93f8c7-c8cf-43d2-ad54-fc9109deba8f · Original: https://holycowvegan.net/bhindi-masala-recipe-stir-fried-indian-okra/
