Tomato Bhindi, the delicious Indian-spiced pan-fried okra, uses fresh tomatoes and okra from the garden. It’s a great slightly spicy summer treat.
1 tablespoon Olive Oil
1 pound Okra
¼ teaspoons Salt #1
1 teaspoon Cumin
3 teaspoons mince Garlic, Cloves
1 cup dice Tomato
¼ teaspoons Salt #2
2 teaspoons Chili Powder
½ teaspoons Turmeric
2 tablespoons Coriander, Ground
1 teaspoon Garam Masala
I absolutely adored this dish. It’s one of those Indian dishes I wasn’t sure if I could quite do justice at home. But it worked out great. I love the garam masala the subtly spicy sauce. It’s more of a flavorful spice than a hot spice. And, of course, tomatoes and okra are such a great combination in various food genres. I’m a HUGE fan of fried okra and this is a nice break from that. The okra is pan fried. So while it’s not as crunchy, it still has that delicious caramelization.
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