Bhindi Masala / Okra in Masala

 People think okra is a very complicated vegetable to cook with. If you mess it up, you might end up with a gooey mass on your stove. I think the easiest way to work with okra is to add lots of oil and almost shallow fry them or broil them and make them low fat. What if you do not have an oven, then this is an alternative method that works. I actually did something by accident and ended up with delicious bhindi masala, with okra intact. When we generally start making any masala base, we always cook the onions first. Well, I did the opposite. Cooked the okra first and then the rest. I kind of liked the outcome of my mistake and decided to post it.

Gadgets:

Frying pan with lid
Measuring cups and spoons
Spatula
Cutting Board
Knife

Ingredients:

Bhindi/ Okra - 3 cups ( cut into 1 inch pieces)
Onions - 1 big thinly sliced
Tomato - 2 cut into chunks
Garlic - 1 tbsp
Ginger - 1 tbsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Cilantro - 1 tbsp
Salt
Oil - 2 tbsp

Preparation:

1. Heat the frying pan with some oil. Add the okra and roast the okra by covering the pan with a lid and  keep giving it a mix often. When the okra gets roasted add the powders and salt and roast it for a few minutes.

2. Add the sliced onions and cook them until tender. Remember to cover the pan with the lid.

3. Then add the chunky tomatoes and and give it a toss. Garnish with cilantro and serve it hot.