Bhindi Masala (Spicy Okra)

This is MY version of Bhindi Masala. I love Indian food & have tweaked a recipe that I originally found at ManjulasKitchen.com. The original version of this recipe is quite delicious and I highly recommend that you try it. I originally modified the recipe because my garden was producing an over-abundance of okra, cherry tomatoes and long beans. It's probably not very "authentic" since my modifications, but it still tastes good! I have made this dish dozens of times... Manjula's version, my version or a hybrid of both. If there's an ingredient you don't like, leave it out. If you'd like to add or substitute something, do it!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  oil
• 1⁄8 teaspoon asafoetida powder (hing)
• 1  teaspoon cumin seed (jeera)
• 1  lb okra (sliced into 1/2 inch rounds)
• 1  tablespoon ground coriander (dhania)
• 1  teaspoon ground cayenne pepper
• 1  teaspoon turmeric (haldi)
• 1  teaspoon salt
• 1  teaspoon mango powder (amchoor)
• 2  tablespoons flour (chana flour or besan)
• 1  cup cherry tomatoes (quartered)
• 1⁄2 cup red bell pepper (diced)
• 1⁄2 cup  long beans (cut in 1 inch pieces)
• 1  cup  chicken stock (or tomato sauce)

Directions

1. Heat oil in a skillet on med/high.
2. Add the cumin seeds and asafoetida, stir for one minute.
3. Add the okra and long beans, stir for one minute.
4. Reduce heat to medium and cover for 3-4 minutes.
5. Add the coriander, cayenne and turmeric. Stir and cover for 2-3 minutes.
6. Add the flour, stir well.
7. Add the tomatoes and bell peppers, stir and cover for 2-3 minutes.
8. Add the salt, mango powder, stir thoroughly.
9. Add chicken stock or tomato sauce and stir, bring to a boil.
10. Turn off heat & re-cover for another 2 minutes.
11. Serve over rice.