Balti Okra Masala (Masala Bindi)

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/8 pounds okra
1/4 cup oil
1/2 pound onion -- cut into thin slices
1 tablespoon grated fresh root ginger
1 ounce tomatoes -- finely chopped, fresh
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon ground fresh green chiles
2 tablespoons whole coriander leaves

Preparation / Directions:

1 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. 2 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. 3 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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes