Bhindi Masala
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 10 | each |
garlic cloves
|
|
| 2 | each |
hot chili peppers
fresh, green |
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
cumin
ground |
|
| 3 | pounds |
okra
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1E+1 | each |
garlic cloves
|
|
| 2 | each |
hot chili peppers
fresh, green |
*
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
cumin
ground |
|
| 1.4 | kg |
okra
|
|
| 1 | x |
salt
|
*
|
Directions
Heat oil in large pot.
Add onion, garlic and chilies. Fry over medium heat until browned.
Stir in turmeric and cumin and fry for 2 minutes.
Mix in okra and salt.
Cover, reduce heat and simmer for 8 to 10 minutes, stirring occasionally to prevent burning.
Serve hot with plain rice or chapatis.
