Bhindi Masala Appetizers

Bhindi Masala Appetizers
Staff Writer
Bhindi Masala Appetizers
Ali Rosen

Bhindi Masala Appetizers

If you didn't grow up cooking Indian food, then it's sometimes a daunting cuisine to take on. But after living in India for a year I discovered that there are basics even non-Indians can master. The first secret is in cooking for a long time — Indian cuisine is all about developing the flavors and if you want a quick fix, then you shouldn't even start. The second secret is proper spices — don't take out ground cumin that's been sitting in your cabinet for months and don't buy a garam masala from a generic brand. Buy fresh cumin seeds, fresh coriander, and find a real spice market for an original garam masala blend.

This okra appetizer is a primer for anyone who wants to try cooking Indian food but is a bit hesitant. There's nothing complicated; you just have to leave time for simmering. Take it from a white girl who loves Indian food: You can do it!

Click here to see 5 Naan-Inspired Recipes.

6
Servings
33
Calories Per Serving
Deliver Ingredients

Notes

Note: You can prepare the okra and sauce ahead of time, but make sure to keep them seperately before reheating; otherwise the okra will get soggy.

Ingredients

  • 1 Tablespoon cumin seeds
  • 1 large Vidalia onion, diced
  • 2 Teaspoons garam masala
  • 2 dashes of kosher salt
  • 1 Teaspoon cayenne
  • 8 whole cardamom seeds
  • 4 tomatoes, diced
  • 2 Cups okra
  • 2 dashes of extra-virgin olive oil
  • 2 naan, cut into small triangles

Directions

Toast the cumin seeds over high heat — with no oil — in a pan for about 1-2 minutes and then grind them up with a mortar and pestle. Throw them into a pan with the onion, garam masala, a dash of salt, cayenne, and cardamom seeds. Let the onions cook down over medium heat until soft, for 5-10 minutes. Add the tomatoes, bring to a simmer, and then reduce the heat.

As the sauce is cooking, set the oven to broil. Cut the tops and bottoms off the okra and slice them into 1- to 2-inch pieces. Place them in the oven on a baking sheet with a little bit of olive oil and a dash of salt. Put the okra in the oven until they are slightly browned and no longer taste slimy, for about 10 minutes — make sure to turn them every few minutes and while turning them, check to see if they are done (okra pieces can cook faster or slower depending on the size you've cut them into).

Once the okra is cooked, remove from the oven. Rub some oil on the naan and place in the oven until toasted, about 5 minutes. Once the sauce has been cooking for at least 20 minutes, add the okra to the pan and bring it back up to a simmer. Carefully remove the whole cardamom seeds from the sauce. Remove the naan from the oven and spoon the okra onto the triangles. Serve immediately.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
70mg
7%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
33µg
8%
Magnesium, Mg
34mg
11%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
2µg
4%
Sodium, Na
165mg
11%
Water
63g
2%

Bhindi Masala Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Bhindi Masala Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.