Bhindi masala (okra with tomatoes and onions)

Panfry the okra until it browns slightly at the edges, and gently fold it into a bright tomato and onion base. Serve with roti or plain white rice.

Bhindi masala (okra with tomatoes and onions). Credit: Hardie Grant Books / Sonny Thakur

• serves

  3-4

• prep

  5 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• ½ cup (125 ml) vegetable oil
• 450 g (1 lb) okra, ends removed and cut crosswise into 6 mm (¼-inch) pieces
• 1 medium yellow onion, halved and thinly sliced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 Roma tomatoes, roughly chopped
• 1 tsp Kashmiri red chilli powder
• 1 tsp salt, or to taste
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ¼ tsp garam masala (optional)

Serves 3 to 4 as a side

Instructions

1. In a large karahi, skillet or wok, heat the oil until it begins to shimmer. Add the okra and fry over high heat for about 10 minutes until the okra stops being sticky and begins to brown slightly at the edges. Make sure not to crowd the skillet, cooking in batches as needed. With a slotted spoon, transfer the okra to a plate lined with a paper towel to absorb excess oil.
2. Turn the heat down to medium-low and add the onion. Fry for 7 to 10 minutes until translucent. Stir in the garlic paste and ginger paste. Cook for 30 seconds to 1 minute, until they stop smelling raw. Increase the heat to high and add the tomatoes, chilli powder, salt, turmeric and cumin. Mix well. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes begin to soften and break down and the oil begins to separate from the sauce.
3. Lower the heat and gently stir in the fried okra until distributed evenly. Transfer to a serving dish and dust with garam masala (if using).
   

Note

This widely beloved dish is a staple in my home, where it is often served as a side to a mutton or chicken curry.

Recipe from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani (Hardie Grant Books, HB $55). Photography by Sanjeev Thakur, Waleed Anwar and Insiya Syed.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.