Check out this Indian spiced okra masala tutorial
Indian spiced okra masala, a vegetarian, eggless staple in Indian cuisine, is celebrated for its unique spice blend and okra's slimy yet tender texture. Originating from India's diverse culinary regions, it has gained global popularity for its health benefits and distinctive flavor. It exemplifies how simple ingredients can be transformed into a flavorful meal. Let's get cooking.
Gather the following ingredients
To prepare Indian spiced okra masala, gather 500 grams of okra (washed and dried), two tablespoons of vegetable oil, one teaspoon of cumin seeds, one large onion (finely chopped), two tomatoes (finely chopped), one teaspoon ginger-garlic paste, one-half teaspoon turmeric powder, one teaspoon coriander powder, one-half teaspoon red chili powder (adjust to taste), salt to taste, and fresh cilantro for garnishing.
Preparing the okra
Begin by trimming the ends from each okra pod, then slice them into half-inch pieces. Ensure they are thoroughly dry to minimize sliminess during cooking. This drying step is crucial for achieving the desired texture in your dish. Properly drying the okra before cutting is key to reducing its natural sliminess, essential for the final texture of the masala.
Sauteing the base
Heat oil in a pan over medium heat. Add cumin seeds and wait for them to sizzle, releasing their aroma, about 30 seconds. Then, add chopped onions, sauteing until translucent. Next, stir in the ginger-garlic paste, cooking it for a minute to blend the flavors. This process builds the base of the dish with aromatic layers.
Adding spices and tomatoes
Introduce turmeric, coriander, red chili powders, and salt to the sauteed onions, ensuring spices are well mixed. Next, add the chopped tomatoes. Stir and cook until tomatoes soften and merge with the spices, forming a cohesive masala base. This step is crucial for enveloping the okra in a richly flavored coating that defines the dish's character.
Cooking okra with masala
Add the okra to the pan, ensuring it's gently coated with the spice mixture. Cover and cook on low heat for about 10 minutes, until the okra is tender but not mushy, stirring occasionally to prevent sticking. Serve hot, garnished with fresh cilantro, alongside flatbread or rice, as part of a wholesome vegetarian meal that emphasizes simplicity while delivering rich flavor and nutrition.
