Bhindi Masala (Indian Okra Stir Fry)

A recent issue of Saveur magazine, a cooking magazine I don't ordinarily read, came out with a special India issue that did a fantastic job of taking readers through the major geographic regions of India and describing their local culture and, specifically, their unique food culture. It is very well-done with beautiful photos and many great recipes. I went through and circled more than half of their 39 recipes.

Here is a very tasty vegetarian North Indian stir fry made of okra. For those who know this interestingly-shaped vegetable, they usually have one of two completely opposite opinions on it: either they love it because of its taste and crunch ... or they hate it because of its uniquely slimy texture. Clearly I am one of the former.

In any case, this quick dish consists of crisp chopped okra flavored with chiles, garam masala, and coriander, and it can act as both a main or side dish.

Ingredients

• 1/2 cup canola oil
• 12 cloves garlic, thinly sliced
• 4 chiles de arbol, chopped
• 1 small red onion, sliced
• 1 lb. okra, sliced 1/3" thick
• 1 Tbsp garam masala
• 1 Tbsp ground coriander
• 1-2 plum tomatos, chopped
• Kosher salt, to taste

Instructions

1. Heat oil in a skillet over medium-high. Cook garlic, chiles, and onion until golden, 5-10 minutes. 
2. Add okra, garam masala, coriander, tomato, salt, and 1/3 cup water. Cook until okra is tender yet crisp, approximately 5 minutes.

Serves 4.