Bhindi Masala (okra, or ladyfingers)

Ingredients:

1 Mishra’s Curry Cube

500g bhindi, sliced into thin rounds

1 large onion, thinly sliced

2 tomatoes, diced

½ tsp garlic paste

½ tsp ginger paste

4-6 green chillies, optional

oil for cooking

Step one

Heat about 3cm oil in a small pot and fry the bhindi in batches until it is a dark forest green colour, then drain the slices well on paper towels to remove excess oil. Add a splash of oil to a medium saucepan or wok and once the oil is heated to a medium heat add the onion slices and sauté until translucent. Stir in the ginger and garlic pastes, sautéing for about 1 minute.

Step two

Add the Mishra’s Curry Cube and stir to mix, then cook for about 30 seconds before adding the tomatoes. Cook the mixture until it forms a ‘masala’ or paste and the oil rises above the masala.

Step three

Gently mix in the bhindi slices and the 4-5 diced green chillies (optional), and cook over a low heat for about 10 minutes, occasionally stirring the curry very gently.

Note: If you want to skip the flash-frying, simply add the raw bhindi slices after the masala is cooked and continue to cook the curry over a medium heat, stirring gently and but frequently until the bhindi is cooked through. You may need to add a splash more of oil, but don’t add water ! (Water makes the bhindi becomes glue-y and not a nice texture to eat.)