Gluten-Free Bhindi Masala (Okra Curry)

Ingredients

• about 450 g Okra
• 1 Onion
• 2 Tomatoes
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chili powder
• 1/4 tsp Garam masala
• 2 tbsp Oil
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of okra thoroughly. Cut the about 450 g of okra into 1.27 cm thick rounds. Spread the cut okra on a clean kitchen towel and pat it dry completely to prevent sliminess during cooking. Peel the 1 onion and finely dice it into 0.635 cm pieces.
2. 2Heat the 2 tbsp of oil in a large (25.4-30.48 cm) non-stick skillet over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the finely diced 1 onion to the hot oil and sauté for 8-10 minutes, stirring occasionally, until the onion pieces are soft and turn golden brown.
3. 3Add the 1 tbsp of ginger-garlic paste to the skillet with the golden-brown onion and sauté for 1 minute, stirring constantly, until fragrant. Cut the 2 tomatoes into 1.27 cm dice. Add the diced 2 tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down.
4. 4Reduce the heat to medium-low (approximately 121.1-135°C / 120-135°C). Add the 1/2 tsp of turmeric powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and 1/2 tsp of red chili powder to the skillet. Cook for 2 minutes, stirring constantly, to toast the spices and combine them with the tomato mixture.
5. 5Add the dried, cut about 450 g of okra to the skillet. Increase the heat to medium (approximately 148.9-162.8°C / 150-163°C). Cook for 18-22 minutes, stirring every 3-4 minutes, until the okra is tender when pierced with a fork and its edges are slightly crispy.
6. 6Remove the skillet from the heat. Stir in the 1/4 tsp of garam masala and the 1 tbsp of lemon juice until well combined. Serve the Bhindi Masala hot with gluten-free roti or rice.

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