Bhindi Bhuna Do-Pyaza

Method

For 4 · quantities update with the serves control

1. 1

   Prep the bhindi (okra)

   Boil the bhindi (okra) until about 85 percent cooked, then set it aside. It finishes cooking in the sauce, so it stays tender and soaks up the flavour.

2. 2

   Warm the gravy

   Add 256 g of the base with 180 g of water to a pan and warm it over a gentle flame for a minute or two, until it just begins to bubble.

3. 3

   Bring it together

   Add the cooked bhindi (okra) and simmer for about 10 minutes, stirring now and then, until the gravy clings to every piece and the oil just begins to glisten on top.

4. 4

   Finish

   Scatter freshly chopped coriander over the top and serve hot.

Chef's tip. keep the same ratio for any batch - just multiply every quantity by your number of portions.