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Bhindi Bhaji    Veg   HT  Indian ACC 60mins



Serves 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. Serve immediately.



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