A part of my attempt at BIR (British Indian Restaurant) curries, Bhindi Bhaji is one of our favourite vegetable accompaniments.
|preparation time:||10 mins|
|cooking time:||20 mins|
- 500g fresh okra
- 2 medium onions, halved & finely sliced
- 2 cloves garlic, finely sliced
- 1 medium green chilli, sliced
- 2 medium tomatoes, diced
- ½ tsp ground corianger
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp mild chilli powder
Wash, top and tail the okra, then cut into 1-2cm lengths. Pre-fry these in vegetable oil for about 5 minutes. Set them aside in a bowl.
In a little more oil, over medium heat fry the onions until soft and translucent, stirring frequently. Stir in the sliced garlic and chilli and fry for 2 minutes more. Now return the okra to the pan and continue cooking, mixing to blend all together. Add the tomatoes and cook for 3 minutes or so to start them breaking down. Stir in the spices and cook for about 5 more minutes before serving.