Masala okra with potato and capsicum
Curries With Bumbi · ♥ 1K likes · 177.3K views · 5 min video
Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole dry red chilies
- 345 g potato
- 20 g chopped garlic
- 140 g sliced onion
- 400 g okras
- 4 tbsp oil
Heat about 4 tablespoons of oil over medium heat until hot but not smoking.
Okra without the slime
- ½ tsp cumin seeds (jeera)
- ½ tsp nigella seeds (kalonji)
Add the cumin seeds and nigella seeds; oil that is too hot burns them and makes the curry bitter. Add the dry red chilies.
Blooming cumin and nigella seeds
Fry the potatoes on medium-high heat until slightly golden brown.
Add the chopped garlic and stir a few seconds, then add the sliced onion and the halved okra.
Wash and dry the okra before cutting it in half; never wash it after cutting or it turns slimy.
- 1 whole red bell pepper (capsicum)
- 1 tsp ground coriander (dhania powder)
- 1 tsp ground cumin (jeera powder)
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- ¼ tsp ground black pepper
Add the ground coriander, ground cumin, turmeric, Kashmiri chilli powder and black pepper; stir, cover and cook on medium heat four to five minutes.
- 1 tsp salt
Uncover and add the salt now, not at the beginning, or the okra gets slimy.
- 1 whole tomato
- ½ tsp kasuri methi (dried fenugreek leaves)
- 1 tsp homemade chaat masala
Add the tomato, the kasuri methi and the chaat masala.
Cover on low heat six to eight minutes until the potatoes are soft and the okra is tender but not falling apart; an okra that breaks under gentle pressure from a spoon is done.
Cooking until the okra is tender
- chopped cilantro
Add chopped cilantro; serve with rice or roti and dal, beside roast chicken, or in a tortilla wrap.