Bhindi Bhaji Veg HT
Indian ACC 60mins
4 Hot Vegetarian
Vegan Ind Curry Curries Accompaniment Gluten Wheat Dairy
Free Eggless India Asia Asian
2 large Onions
4 tbsp Vegetable Oil
4 Garlic Cloves, crushed
Salt and Black Pepper
2 teasp Ground Coriander
1/2 teasp Turmeric
450g/1lb fresh Okra (ladies' fingers)
100g/4oz Tinned Chopped Tomatoes
1 teasp Fresh Mint, chopped
1/2 teasp Garam Masala
Sprigs of fresh Mint to garnish
1. Slice one of the onions. Heat the oil
in a large pan, add the sliced onion and fry until soft and transparent.
2. Meanwhile, chop the remaining onion
and place in a liquidiser or food processor together with the garlic, coriander,
turmeric, salt and pepper. Process until smooth.
3. Add the liquidised onion mixture to
the pan and cook gently for 5 minutes, stirring from time to time.
4. Meanwhile, wash the okra well, top and
tail and cut into 1cm/1/2 inch pieces.
Add them to the pan stirring carefully to
thoroughly mix then cover and cook over
a very low heat for 15 minutes.
5. Add the tomato, mint and garam masala
being very careful not to break up the okra, cover and continue to simmer
for 15 minutes.
6. To serve - transfer to a heated
serving dish and garnish with fresh sprigs of mint.
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