Bhindi Masala

• 2 teaspoons Coriander (preferably whole)
• 2 teaspoons Cumin (preferably whole)
• 600 grams Frozen Okra
• 1.5 tablespoons ginger
• 5 cloves Garlic
• 2 teaspoons Chili
• 1 teaspoon Tumeric
• 1 teaspoon Garam Masala (Or I just used Curry Powder to ensure there was enough flavor since I was out of Garam Masala)
• 2 Tomatoes chopped
• 2 Onions chopped

1. Boil water and add frozen okra for about 3 minutes to get them flash cooked and ready for frying.
2. Heat oil and butter in a caste iron pan and add the drained okra. Stirring occasionally, cook until texture is no longer crunchy and is soft. You should also see a nice toast to the okra. Remove from pan and set aside.
3. Add more oil and butter to the pan and once hot add onion, ginger and garlic. Stirring occasionally, cook until translucent then add the tomatoes. Once the tomatoes are cooked (add water if necessary to get to this point), add the spice mixture.
4. Add the cooked okra and stir until well combined and heated through. Enjoy!

coriander, cumin, ginger, garlic, tumeric, garam masala, tomatoes, onions

Taken from www.epicurious.com/recipes/member/views/bhindi-masala-5636307579b674000c8b02a9 (may not work)