Masala Bhindi Tamatar (Spiced Okra and Tomato Curry)

We had ragada samosas for dinner last night. They're tasty, but not really a complete meal on their own. You've got protein and starch from the chickpeas, but it's a little light on the veg. Unfortunately, my fridge is also a little light on veg right now, so I had to have a dig through the freezer to see what I could do with that.

Masala Bhindi Tamatar

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 400g okra¹
• 1-2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 2 dried red Thai, cayenne, or arbol chilies
• 1 Tbsp. coriander seeds, ground
• 1 tsp. coarse sea salt
• 1/2 tsp. ground cayenne or Kashmiri chilies
• 1/4 tsp. ground turmeric
• 1 c. diced tomato
• 2 Tbsp. chopped fresh cilantro

Directions

¹ The recipe calls for fresh okra, but I had a bag of frozen okra on hand, so I just used that. The frozen okra was already chopped and ready to go, but if you're using fresh, you'll need to rinse it, carefully trim off the caps, and cut them into 2cm pieces. ^Back