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Bhindi Masala

From Northeast Georgia Locally Grown

<p>I love okra, but I&#8217;d run out of ways to cook it until I finally made this traditional Indian dish. This is a very well known dish in <span class="caps">INDIA</span>, and it&#8217;s supposed to be spicy.</p> <p>1 1/4 tablespoons coriander powder<br /> 1/4 teaspoon red chili powder<br /> 1/2 teaspoon turmeric powder<br /> 1 medium green chilies, chopped<br /> 2 medium tomatoes, chopped<br /> 1 tablespoon cumin seed<br /> 1 teaspoon mustard seeds<br /> 1/4 cup oil, to fry ladyfinger<br /> 3/4 teaspoon salt<br /> 1/4 kg okra (bhindi)<br /> 2 tablespoons oil, for seasoning<br /> 2 medium onions, chopped</p>
Source: I got the recipe from (Entered by Justin Ellis)
Serves: 2-4

2 cups Okra
other ingredients in descriptions

Step by Step Instructions
  1. 1 Heat oil in a wok. 2 Once hot, toss in the cumin and mustard seeds. Allow to splutter. 3 Once it stops spluttering, add green chilli and onions (ginger optional). Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate. 4 Pour 1/4 cup of oil in the same wok. 5 Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty. 6 Remove the okra from heat, once fried and lightly browned. 7 Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat. 8 Now, add all the masala {spice} powders and mix well. 9 Allow to cook for 5 minutes. 10 Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes. 11 Uncover, add salt and mix well. 12 Allow to cook for 2 minutes on medium heat. 13 Remove from flame and serve hot with rotis. 14 Enjoy! Wanna see a photo visit