Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
GARARM MASALA: Toast all spices for garam masala in small saute pan, over medium heat, about 5 minutes until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a fine powder.
BHINDI: Grind ginger and garlic into a paste using a small food processor. Heat oil in large skillet, over medium heat, add onions, and saute until translucent, about 5 minutes.
Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2 minutes. Add tomatoes, chile powder, okra, and green peppers. If mixture appears dry, add 1/4 cup water.
Add garam masala, and cook, covered, 15 to 20 minutes. Makes 4 servings.
Cuisine: "Indian"
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas~~at;prodigy.net" Per serving: 503 Calories (kcal); 9g Total Fat; (15% calories from fat); 22g Protein; 90g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Peter Beck Converted by MM_Buster v2.0n.
