Pyaaz Bhindi Masala (Onion and Okra Curry)

By Chef B. Boukim

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 2 large Large yellow onions, finely chopped
• 1 lb Okra (bhindi), trimmed and cut into 1-inch pieces
• 3 medium Roma tomatoes, chopped
• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/2 tsp Ground turmeric
• 1 tbsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp Garam masala
• 1/2 tsp Red chili powder
• 1 tbsp Ginger-garlic paste
• 8-10 leaves Fresh curry leaves
• 1 small Green chili, slit
• 1 tsp Salt
• 1/4 cup Fresh cilantro, chopped
• 1 tbsp Lemon juice

Instructions

1. Heat 2 tbsp oil in a large skillet over medium-high heat. Add the okra and saute for 8-10 minutes until lightly browned and no longer sticky. Remove and set aside.
2. In the same pan, add the remaining 1 tbsp oil. When hot, add cumin and mustard seeds. Let them sizzle for 30 seconds until they pop.
3. Add the curry leaves and slit green chili. Immediately add the chopped onions and cook for 8-10 minutes until golden brown.
4. Add the ginger-garlic paste and cook for 1 minute. Stir in turmeric, coriander, cumin, and red chili powder. Toast for 30 seconds.
5. Add the chopped tomatoes and salt. Cook for 5-7 minutes, mashing the tomatoes, until they break into a thick sauce and oil separates.
6. Return the okra to the pan and gently fold into the onion-tomato masala. Cook for 3-4 minutes to combine flavors.
7. Sprinkle with garam masala, stir gently, and remove from heat. Squeeze lemon juice over the top and garnish with cilantro.
8. Serve hot with steamed basmati rice, roti, or naan.