Bhindi Masala

Ingredients

• 1 lb bhindi sliced into thin rounds
• 1/2 tsp cumin seeds
• 1 small onion thinly sliced
• 2-3 green chillies
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 2 diced tomatoes
• 1/2 tsp red chilli powder
• 3/4 tsp salt
• 1/3 tsp coriander powder
• 1/4 tsp turmeric powder
• oil for cooking

Instructions

1. 1

   Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil. (see notes!)

2. 2

   Add a splash of the oil into a medium saucepan or wok and put the pan on medium high heat

3. 3

   Now add the onions and fry them - if you like a softer more saucy bhindi then fry so the onion is translucent. I like it to have more depth and be a little drier so my preference is caramelized edges!

4. 4

   Stir in the green chilies, ginger and garlic pastes, sauteeing for about a minute

5. 5

   Add the tomatoes and spices and saute to create a masala. Tip: if you add a splash of water and cover the pan for 30 seconds the tomatoes break down much faster.

6. 6

   Gently mix in your bhindi cook on low, covered for 5 minutes.

7. 7

   Adjust seasoning (a squeeze of lemon juice is so nice), consistency with water, more chilies if needed, and enjoy!