1.33 lbs of okra sliced
2 tbs oil
1 lg onion diced
1.5 cups canned diced fire-roasted tomatoes (including juice in the can)
3 cloves garlic minced
1 tsp amchoor
1 tsp salt
1 tbs ginger paste
1 tsp cumin seed
1/2 tsp nigella/kalongi
1/2 tsp turmeric
1 tsp chili powder
2 tsp ground coriander
1/2 tsp garam masala
1/4 tsp cayenne
1/4 tsp hot powdered dried chili
1/4 tsp hot pepper flake
Heat the oil. Add the onion and spice mix. Cook on medium until the onion is softened, about 10 minutes.
Add the salt, garlic, tomatoes, and okra. Cook for 5 to 10 minutes.
Lower the heat slightly, and cover the pan. Allow the steam to cook
the okra fully through. It should be about 30 minutes.
Stir it frequently to make sure it isn't sticking to the bottom.
If it seems too dry at any point during the 30 minutes, add a little water.
Add the amchoor and ginger paste.
Adapted from Honey What's Cooking recipe for Punjabi Bhindi Masala
Bhindi Masala [3/15/2011]