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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bhindi Masala (Okra Curry)   
    Categories: Indian, Pakistani   
         Yield: 4 Servings   
       
       1/2 c  Oil   
         1 lb Okra;   
              - thinly sliced crosswise   
         1 md Onion; thinly sliced   
              - in half rings   
         1 ts Ginger; crushed   
         1 ts Garlic; crushed   
         1 ts Red chili powder;   
              - preferably Kashmiri   
       1/2 ts Turmeric powder   
       1/2 ts Cumin powder   
         4    Roma tomatoes; roughly diced   
              Salt; to taste   
       1/4 ts Garam masala powder;   
              - for dusting   
       
     Preparation time: 30 minutes   
     Cooking time: 30 minutes   
        
     A sub-continent classic, bhindi masala was a household favorite   
     growing up. Okra has a cult following, and this recipe is a very   
     popular way to prepare it in Pakistan.   
        
     Heat oil. Fry okra on medium heat until it stops being sticky, about   
     10 minutes. Remove from heat. Remove okra with a slotted spoon and   
     drain on paper towel.   
        
     Reheat oil and add onion. Fry on medium-low heat until translucent and   
     soft, about 7 minutes.   
        
     Add ginger and garlic paste, and fry 30 to 60 seconds.   
        
     Add ground spices (red chili, turmeric, and cumin powder), and fry 30   
     to 60 seconds until aromatic. Add a splash of water to deglaze the   
     pan if needed.   
        
     Add tomatoes and fry on high heat for about 5 minutes until they   
     begin to soften and break down. Add salt.   
        
     Once the masala is ready, add fried okra and stir gently on   
     medium-low heat until well-mixed, about 2 to 3 minutes.   
        
     Place in serving dish and dust with garam masala powder.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
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