Bhindi Masala Recipe

• 2 Tbsp. vegetable oil
• 2 med onions finely minced
• 1 1/2 tsp chopped peeled fresh ginger
• 1 1/2 tsp chopped garlic
• 1/2 tsp turmeric
• 2 tsp grnd coriander
• 2 tsp grnd cumin Coarse salt
• 2 whl tomatoes minced
• 1 tsp chile pwdr or possibly to taste
• 40 x okra trimmed, and cut into 1" pcs
• 1/2 x green bell pepper minced
• 1 tsp Garam Masala
• 1 tsp cardamom pods
• 1 x dry bay leaf
• 1/2 tsp whole cloves
• 1/4 tsp black peppercorns
• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 x cinnamon stick
• 1/2 whl nutmeg

1. GARARM MASALA: Toast all spices for garam masala in small saute/fry pan, over medium heat, about 5 min till fragrant.
2. Allow to cold in the pan.
3. Transfer contents to a spice grinder and grind to a fine pwdr.
4. BHINDI: Grind ginger and garlic into a paste using a small food processor.
5. Heat oil in large skillet, over medium heat, add in onions, and saute/fry till translucent/soft, about 5 min.
6. Add in ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2 min.
7. Add in tomatoes, chile pwdr, okra, and green peppers.
8. If mix appears dry, add in 1/4 c. water.
9. Add in garam masala, and cook, covered, 15 to 20 min.
10. Makes 4 servings.
11. Cuisine: "Indian"

vegetable oil, onions, fresh ginger, garlic, turmeric, coriander, cumin, tomatoes, pwdr, okra, green bell pepper, garam masala, pods, bay leaf, cloves, black peppercorns, cumin seeds, coriander seeds, cinnamon stick, nutmeg

Taken from cookeatshare.com/recipes/bhindi-masala-84315 (may not work)