Bhindi Masala

Ingredients:

* 1 pound (1/2 kg) bhindi

* 2 onions, thinly sliced

* 2 tomatoes, chopped

* 1/4 cup oil

* 3/4 teaspoon paprika

* 1 teaspoon amchoor powder (or substitute fresh lemon juice)

* 1/2 teaspoon turmeric

* salt and freshly ground pepper to taste

* 1 teaspoon garam masala

* 2 tablespoons chopped coriander leaves for garnish

Preparation:

- Wash bhindi under running water and slice off the ends.

- Cut each in half. Set aside.

-  Prepare onions and tomatoes. Set aside.

-  In a wok or heavy skillet heat the oil and sauté onions
    until translucent.

-  Add all spices except the garam masala and stir-fry 2 minutes.

-  Add the tomatoes and bhoona * 1 minute. Add the okra
    and stir-fry 2 minutes.

-  Cover and steam over medium heat until tender, about
    12-15 minutes.

-  Spoon the okra onto a warm serving plate and sprinkle
    with the garam masala.

-  Garnish with the coriander and serve while hot.

-  Bhoona is a technique that is essential to Indian cooking.

-  The bhoona technique means that the mixture is cooked
    over medium-high heat, with constant stirring to avoid
    scorching, until all liquids are reduced and the

    spices coat the meat like a paste.

-  About 1/2 cup of water can then be added,
    the dish covered, and a gravy

    created as the dish becomes liquid again.