Masala bhindi (tomato okra curry) is a go-to, simple recipe that always shouts comfort, love, and complete joy in my household. My grandmother used to create this dish, and she has passed on her excellent cooking talents down two generations. After a challenge from Knorr®, I’ve put a twist on this family recipe, which my mother would serve with a slow cooked dhal and crispy roti, not to mention all the sides and chutneys. Using the same spices as my mum does, I’ve made crispy okra fries, served with tamarind chutney and masala tea. This meal is a fantastic way to start a Sunday family brunch, and I was able to add another layer of flavour to this dish by adding a Knorr® Veggie Stock Cube which was easily ground up to add to the masala mix. Now, both recipes have a special place in my heart (and stomach!) Make Renu's recipe yourself and buy all the ingredients here!
Wash the okra under cold water and pat dry completely with kitchen paper.
Take off and discard the top of each okra, leaving the tail intact. Slice in quarters.
Mix together the garlic and ginger pastes, seasoning and gram flour in a bowl. In a pestle and mortar ground the Knorr Stock Cube with cumin and carom seeds.
Add the water to make a thick paste, mix well to remove any lumps.
Add the okra halves and mix well to ensure they are well coated.
Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Dont over crowd the oil. Drain on kitchen paper.
Enjoy with chutney and hot cup of masala tea.
