Ingredients
Okra Tomato Masala:
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Okra 1.4 kg
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Onion, sliced 400.0 g
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Green chilli, chopped 60.0 g
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Coriander, fresh 70.0 g
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Corn oil 150.0 ml
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Garlic, paste 80.0 g
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Cumin, seeds 20.0 g
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Ginger, paste 40.0 g
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Chilli, powder 20.0 g
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Turmeric powder 30.0 g
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Kasoori methi (fenugreek leaves) 20.0 g
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Garam Masala powder 30.0 g
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Mango chutney 10.0 g
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Ginger Fresh, julienne 60.0 g
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Oil 150.0 ml
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 oil and sauté okra until light golden brown and soft, keep aside.
- While frying okra, finely chop onions, green chilli and coriander. In the same pan add remaining oil, add cumin seeds and allow to splutter. Now add onions, green chilli, ginger-garlic paste and sauté until the onion becomes soft or light brown.
- Now add red chilli, coriander seeds, turmeric powder and qusoori methi, mix well.
- Add Knorr Tomato Pronto, Knorr Vegetable 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.
