Bhindi recipe ,Bhindi Masala | Easy Punjabi Style Bhindi Recipe, BHINDI MASALA (OKRA MASALA)

Instructions
Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below

Heat oil in a pan for frying. You can choose to deep fry them or shallow fry them. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes, until they begin to crisp up. You'll know the oil is hot enough when you drop one okra disc and it floats to the top

In a separate pan, add a few tbsp of oil and once hot, add the sliced onion and garlic. Sauté this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion

Add the tomatoes, green chillis and all the spices. Sauté this on high heat for a few minutes

Add the fried okra, mix in and turn the heat to low. Allow the okra to simmer on low for 10 minutes

Notes

I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.