Okra/Bhindi Masala (Indian-Punjabi Style)

• 1 lb okra, also known as Bhindi or 1 lb ladyfinger
• 4 medium tomatoes
• 2 large onions
• 2 green chilies
• 1 tablespoon garam masala
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 4 tablespoons oil
• 12 bunch chopped coriander leaves
• 1 teaspoon salt (or to taste)
• 1 bay leaf
• 4 cloves

1. Dice the onions .
2. Dice the tomotoes.
3. Chop the chillies and corainder.
4. Slice Bhindi ( Okra) in long pieces.
5. Heat the oil in pan and add the Bhindi pieces.
6. Shallow Fry them.
7. ( If you wish you can also deep fry the bhindi pieces).
8. Keep the fried bhindi aside.
9. Heat 3 spoons of oil in a pan.
10. Add the Bay leaves and cloves.
11. After a minute add onions and fry them until light brown.
12. Add the chopped green chilli pieces .
13. Add the ginger-garlic paste and fry for one minute.
14. Add Garam masala and fry for 2 minutes.
15. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft.
16. Stir carefully if needed to avoid the mixture from sticking to the pan.
17. Add fried okra and mix slowly.
18. Keep on heat for two more minutes and then remove the pan.
19. Sprinkle some more garam masala on top .
20. Garnish with coriander leaves and serve hot.

okra, tomatoes, onions, green chilies, garam masala, gingergarlic, red chili powder, oil, coriander leaves, salt, bay leaf, cloves

Taken from www.food.com/recipe/okra-bhindi-masala-indian-punjabi-style-263980 (may not work)