Masala okra

This is my entry to Indian/ Jewish Cuisine adventure event.Hosted by Joelen's Culinary Adventure.

One of the most common fresh vegetable you can find in India....Okra....(Bhindi)
It's hard to find fresh okra all around the year here in US. Masala okra is one of my favorites school lunches. I used to like it because of it's perfect consistency. It has a consistency of something between a dry and a curry version. That way it really holds itself for a longer time. Great with chapati/naan as well as rice. I prepare okra in 2/3 ways. Here is how I make the okra with masala. I will hold other 2 types for later.

You have two options for Okra, you can use frozen or the fresh variety. I used frozen here. I believe frozen versions are partially cooked, so you don't have to cook them more that 7-10 minutes, makes your life a little bit simple.

Look for this type of cut okra as shown in the picture.


Make sure that you don't thaw the frozen okra, just use as it is from the packet for the better taste.

Prepare the masala for Okra -:

• 2 tsp. coriander powder (Cilantro seeds are called as coriander)
• 2 tsp cumin powder
  
• 2 tsp. turmeric powder
• 1 tsp. ground fennel seeds.
• 1 tsp. dried mango powder( amachur) I used chat masala here...just the ingredient I like to use in almost everything.
• 1/2 tsp chili powder, you can also you paprika
• salt to taste

Toss all the ingredients together.

Next thing you want to do is be ready with following ingredients:-

• 1 shallot
• 1/2 medium size tomato
• 1/2 tsp. Cumin seeds
• 1/2 inch of freshly chopped ginger
• 1 green chili chopped
  
• 1/2 tsp. Asafetida (hing)
  
• 2 tsp oil
  

Coat the pan with the oil on a medium flame, add cumin seeds. Add asafetida when cumin seeds splutter. 1 shallot chopped goes next in to the pan. After 2-3 minutes add tomatoes to it and wait until you get a consistency like pulp. Now it's time to add frozen okra to the pan. After a minute or so the masala mixture joins the hot tub...:)

Make sure you coat all the okra with masala. Add little bit of salt if needed. Keep it on the medium flame for about 4-5 minutes. Turn off the flame when you feel the okra is cooked completely.

Add freshly chopped cilantro at the end. It's a good finishing touch for the yummy masala okra.....!!