Frozen, chopped Bhindi (Okra) - 6-7 cups - Brand used: Vadilal
Tomatoes, chopped, 2 small, well ripened
Onions, chopped, 2 small
Shan Achar Gosht Masala, 2-3 teaspoons as per your spice tolerance
Turmeric, 1 teaspoon
Cumin seeds, 1 tablespoon
Cumin powder, 1 teaspoon
Coriander powder, 1 teaspoon
Kalonji seeds, 2 teaspoons
Pakistani pickle (lemon, mango, mix, etc) I used National brand lemon
Salt, to taste
Tomato puree, 1 1/2 cups
Ginger and garlic paste,
♨️ READY? LET’S COOK!
1. Dry roast (toss in heated cooking pan without oil) Shan Achar Gosht Masala, turmeric, cumin seeds, cumin powder, coriander powder, and kalonji seeds until you start smelling a roasted spice smell. Note: keep heat low to avoid burning
2. Add 1/2 cup oil, 1 tablespoon ginger and garlic paste and fry for a minute on moderate heat.
3. Add frozen bhindi and mix well, allowing it to defrost and separate. Add 1 cup of tomato paste and continue cooking. If gravy begins thickening and sticking to pan add a couple tablespoons of water.
4. As bhindi softens (time varies depending on bhindi), add the oil from the Pakistani pickle bottle and a chunk of the pickle to your liking, chopped tomatoes, and onions, and continue cooking.
5. Taste check here, adjust salt.
6. Add the remaining tomato paste and finish cooking in two to three minutes time. Turn off heat, cover with lid, and leave for a few minutes before serving.
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