Bhindi is a vegetable that is liked by many. It is also one expensive vegetable in North America. There are many ways to cook Bhindi including a popular yet simple one as described here.
However, the type of Bhindi found at restaurants taste and look different and seem to have a more elaborate list of ingredients as well as a different style of cooking. The attempt below is an endeavour to replicate that flavour and look. I would say I got pretty close in reaching my goal. The only difference was in the use of potatoes instead of bell peppers. An effort that yields nice results really makes me happy. This one is a typical North Indian cuisine.
This is a tribute to all those people who inspire me to cook.
1. 2-3 cloves of garlic
2. 1 inch ginger
3. 1-2 green chili (optional)
4. Onions, 4 small, cut in cubes
5. Hing, 1/2 tsp
6. Mustard seeds, 1 heaping tsp
7. Cumin seeds, 1 tsp
8. Turmeric powder, 3-4 heaping tsp
9. Coriander powder, 4-5 tsp
10. Red chili powder, 2-3 tsp or to taste
11. Salt, to taste
12. Tomatoes, ripe, 2, cubed
13. Garam masala, 2 tsp
14. Amchoor (dried mango) powder, 2-3 tsp
15. Chopped coriander leaves, fresh, about a fistful.
16. Potatoes, 3, cubed
17. Oil, 5-6 tbsp
18. Tomato paste, 3 tsp
19. about 1 pound okra, washed, dried and then sliced, head and tails removed.
1. Heat a wide mouthed, deep bottomed, non-stick wok.
2. Add generous amounts of oil
3. Add mustard seeds and hing and let the seeds crackle.
4.Now add cumin seeds and let it sizzle.
5. Shred or grate the ginger garlic and chili and add it to the oil.
6. Fry for a couple of minutes or until the ginger garlic look cooked (it will start to change colour and the raw smell will disappear)
6. Throw in the onions and caramelize.
7. Add in coriander powder, turmeric powder and saute for 5-10 mins. If you feel that the spices are starting to burn, add a couple of drops of water to prevent that.
8. Now add tomato paste and cook on high heat until it leaves the oil.
9. Add potatoes and cook until the brown.
10. Add the okra and cook without a lid until the okra starts to brown or wilt slightly.
11. Add in salt, amchoor powder, red chili powder and garam masala.
12. Mix with a gentle hand.
13. Garnish with chopped coriander leaves/fresh cilantro.
Serve warm as an accompaniment to Roti.