Bhindi (Okra) Bhajee

8 oz. Bhindi (okra)

4 ripe tomatoes

½ med. onion, very finely chopped

½ tsp. cumin seeds

3-4 garlic cloves, finely chopped

Fresh red chili(s) (quantity up to you) – deseeded/veined, chopped

½ tsp. turmeric

½ tsp. garam masala

Salt to taste.

Wash, the top and tail of the bhindi. Cut the tomatoes in half, down through the stalk area and place, skin uppermost, under a hot grill until the skin begins to blacken. Remove from the grill, let cool a little, then remove skins. Remove seeds and white core, then coarsely chop the tomato flesh.

In a heavy heated pan, add the chopped onion and stir for a few minutes with the heat on high. Add the cumin seeds, stir a little then turn the heat down to low and cook for another 10 minutes, on low heat, stirring now an again to make sure nothing browns or burns. Add the turmeric and fry gently for a minute. Add the tomato flesh, bhindi, gram masala and salt. Stir to mix. Cook on low heat for 20 minutes or until bhindi is cooked. Stir occasionally and very gently so as not to break up the bhindi. Add a little water if it gets to dry. You want to end up with the bhindi covered in thick tomato mixture, not watery sauce.

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