Bhindi

Recipe adapted from Breaking Bread

Bhindi
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Bhindi, adapted from Breaking Bread
Servings
4
servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small red onion, halved and thinly sliced
  • 2 garlic cloves, mincedOne 1-inch piece ginger, peeled and finely chopped
  • ½ jalapeño pepper, seeded and finely chopped
  • 2 plum tomatoes, chopped
  • 1 teaspoon ground coriander
  • ¼ teaspoon turmeric
  • 1 pound okra, washed and stems removed
  • Salt and freshly ground pepper
Directions
  1. In a heavy skillet, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Add the garlic and ginger and cook until softened, about 2 minutes. Add the jalapeño, tomatoes, coriander and turmeric and cook until the tomatoes are soft, about 3 minutes. Add the okra and ½ cup of water. Cover the skillet and cook, stirring occasionally, until the okra is tender, about 15 minutes. (If the pan becomes too dry, add more water.) Season with salt and pepper and serve.
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