Ingredients
Okra Tomato Masala:
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Okra 1.4 kg
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Red onion, julienne 400 g
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Green chillies 50 g
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Fresh coriander, chopped 70 g
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Cumin seeds 20 g
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Ginger, paste 40 g
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Garlic, paste 80 g
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Red chilli, powder 20 g
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Turmeric powder 30 g
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Kasuri methi 20 g
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Tomato puree 300 g
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Garam masala, powder 30 g
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Mango powder 10 g
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Ginger julienne 60 g
Preparation
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Okra Tomato Masala:
- Wash, pat dry and cut both ends of okra and cut into 1" pieces.
- Heat wok with Rafhan Corn Oil and sauté okra until light golden brown and soft, keep aside.
- While frying okra, finely chop onion, green chilli and coriander.
- In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and sauté until onion becomes soft or light brown.
- Now add red chilli, coriander seeds, turmeric powders & kasoori methi, mix well.
- Add tomato puree, Knorr Professional Chicken Stock Powder and cook cover until tomato gets mashed.
- Add okra/bhindi and mix well, cover and cook for 12-15 minutes in medium to slow flame or until okra gets cooked.
- Add garam masala, mango powder and mix well, cover and cook for another minute, add fresh coriander and serve. Garnish with julienne ginger.
- Serve with Paratha, mango chutney and fresh lemon.
