Bhindi Masala (Spiced Okra Curry) with Rice
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Ingredients
- 500 g okra, sliced
- 300 g basmati rice
- 1 onion, sliced
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 2 tomatoes, finely chopped
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground coriander
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 9.3 g
- Carbohydrate
- 69.2 g
- of which sugars
- 5.5 g
- Fat
- 11.4 g
- of which saturates
- 1.1 g
- Fibre
- 6.8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat the vegetable oil in a wide pan and fry the okra over fairly high heat for 8 minutes, stirring only occasionally, until lightly browned and no longer slimy.
- 3
Push the okra to one side, add the onion to the empty part of the pan and fry for 5 minutes until softened.
- 4
Add the garlic cloves and fresh ginger and fry for 1 minute, then stir in the tomatoes, ground turmeric, chilli powder and ground coriander.
- 5
Mix everything together and cook for 8 minutes, stirring gently, until the tomatoes break down into a light, dry-ish sauce clinging to the okra.
- 6
Serve with the rice.
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