Balti Okra Masala (Masala Bindi)

Recipe Ingredients

1 1/8 lbs	510g / 17oz	Okra
1/4 cup	59ml	Oil
1/2 lb	227g / 8oz	Onion - cut into thin slices
1 tablespoon	15ml	Grated fresh root ginger
1 oz	28g	Tomatoes - finely chopped, fresh
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Ground fresh green chiles
2 tablespoons	30ml	Whole coriander leaves

Recipe Instructions

When buying okra, always pick the small firm ones as they are easier to cook. Wash the okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of okra and either leave okra whole, or cut into 5 cm (2-inch) pieces.

Put the oil into a *karai* or deep frying pan, add the onions and fry until they are transparent. Add the ginger, tomatoes, salt, turmeric and chiles. Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.

Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but until firm to touch. Do not stir too often as okra is a very delicate vegetable and may break up. Sprinkle with coriander leaves. Serve with a raita and chapatis.

Source:
A TASTE OF BALTISTAN by Sabiha Khokhar

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