| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
|
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
md |
Onions; finely chopped |
| 1 1/2 |
ts |
Minced peeled fresh ginger |
| 1 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Turmeric |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Ground cumin |
|
|
Coarse salt |
| 2 |
|
Whole tomatoes; chopped |
| 1 |
ts |
Chile powder; or to taste |
| 40 |
|
Okra; trimmed, and |
|
|
Cut into 1" pieces |
| 1/2 |
|
Green bell pepper; chopped |
| 1 |
ts |
Garam Masala |
|
|
=== GRARM MASALA === |
| 1 |
ts |
Cardamom pods |
| 1 |
|
Dried bay leaf |
| 1/2 |
ts |
Whole cloves |
| 1/4 |
ts |
Black peppercorns |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Coriander seeds |
| 1 |
|
Cinnamon stick |
| 1/2 |
|
Whole nutmeg |
INSTRUCTIONS
GARARM MASALA: Toast all spices for garam masala in small saute pan,
over medium heat, about 5 minutes until fragrant. Allow to cool in
the pan. Transfer contents to a spice grinder and grind to a fine
powder. BHINDI: Grind ginger and garlic into a paste using a small
food processor. Heat oil in large skillet, over medium heat, add
onions, and saute until translucent, about 5 minutes. Add
ginger-garlic paste, turmeric, coriander, cumin, and salt; cook,
stirring, 1 to 2 minutes. Add tomatoes, chile powder, okra, and green
peppers. If mixture appears dry, add 1/4 cup water. Add garam masala,
and cook, covered, 15 to 20 minutes. Makes 4 servings.
Cuisine: "Indian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 503 Calories (kcal); 9g Total Fat; (15% calories from
fat); 22g Protein; 90g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0
Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Peter Beck
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