Bhindi Masala ~ Spicy Okra in Cashew - Almond Sauce

The bhindi masala or the spicy version of okra in cashew - almond sauce is here, as a continuation of my previous post. Okra happens to be one of the unanimously favored veggies at my home and the favorite version is the fried one - done until crispy and crunchy. However this time, I wanted to try another version that would go well with rotis / tortillas. When planning for the 'Design a Menu' event, I thought of adding new flavors subtly to all the dishes I am going to present and hence the addition of cashew - almonds here. The nut - milk mixture lends a rich, creamy flavor and base to the veggies. If the spices are used mildly, then kids enjoy it too.

Ingredients for 4 servings:

• 2 cups okra (I used 12 oz frozen, chopped okra)
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 Tbsp kasuri methi (optional)
• 1 Tbsp cashews + 2 Tbsp almonds (or substitute cashews)
• 1/4 cup milk (at room temperature)
• Salt & Chili powder to taste
• 1 tsp cumin seeds
• 3 - 4 Tbsp oil
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
  

Method:
* Fry okra adding 2 Tbsp oil in a pan till done.
* Grind the cashews and almonds into a paste adding milk.
* Heat 1 - 2 Tbsp oil and add cumin seeds. When they turn brownish, add onions and turmeric powder. Fry till the onion turns translucent. Next add the tomatoes and cook until mushy. Then add the fried okra.
* Now, add the cashew - almond paste, coriander powder, cumin powder, chili powder, salt, garam masala and crushed kasuri methi. Taste and adjust the seasonings if needed. Also add water if necessary. Simmer for a few minutes and turn off the stove.
Serve with warm rotis.

Source: Veggie Platter