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.
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.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (82%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 45.2mg||2 %|
|Potassium 82.7mg||2 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.1g|
|Protein 0.8g||1 %|
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Calories per serving: 61
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