And again India welcomes You! In conclusion, the theme "Indian gatherings" I'd like to introduce You to a vegetable stew of okra. In India it is called "bhindi". In Europe it is called "okra". Well, Yes, whatever you call it, the essence remains the same. But the essence is very tasty! I have long suffered from lack of this vegetable from us. And suddenly, just a couple of months ago I ran into him a dear frozen in an ordinary grocery store. Eyes lit up, hands shaking. Greed I stuffed a bag full, and in the evening the whole family, squinting in the fun, enjoyed the Indian vegetable curry. I suggest to You to join in this process.
|Cooking time 20 minutes||Number of servings 4|
Here is a set of products for "Bhindi curry". Sorry, I do not put cumin.
Cut onion into pieces.
Tomatoes also cut, the pieces should be medium size, so they felt in the finished dish.
In a wok pour vegetable oil, heat it and throw back the onion. When the onions lightly grab, add the grated ginger and garlic and continue to fry until Golden brown.
When ready, add the spices: cumin and garam masala. Fry for 15 seconds.
Lay the chopped tomatoes and the cinnamon stick. Tomatoes let the juice out. Fry until until all the liquid has boiled off, and the oil on the edges will start to separate from the grounds.
Add the tomato, stir and put in the wok okra.
Spread the finished "Bhindi" curry in a bowl. You can decorate with greens. Delicious in hot or cold.