Bhindi Masala (Spicy Okra Curry)
(serve with chappathy)
You will need:
4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt
1. Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes.
Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt.
Cook and stir the mixture until hot, about 3 minutes more. Serve hot.