Bhindi Bhaji from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Sel
Wash the okra and pat dry with paper towels. Trim the ends and cut into 2.5 cm (1 inch) pieces. Ignore any sticky, glutinous liquid that appears because this will disappear as the okra cooks. Heat ...
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Ingredients
- 450 g (1 lb) okra
- 2 tablespoons oil
- ½ teaspoon ground coriander
- ½ teaspoon chilli powder (optional)
- 1 small onion, finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 150 g (5½ oz) tinned chopped tomatoes
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