Bhindi and Gobi Masala (Okra and Cauliflower Masala)
1/2-3/4 lb. Okra cut into chunks
1/2-3/4 lb. Cauliflower florets
2 Onions thinly sliced
2 Tomatoes chopped
3 cloves Garlic minced
1 tsp. Chile powder
1 tsp. Lemon juice
1/2 tsp. Turmeric
1 tsp Garam Masala
Saute the onions in olive oil until translucent. Add the garlic and seasonings, except Garam Masala, and cook for 1 minute. Add the tomatoes and cook until they break down. Add the cauliflower and okra, and mix gently. I deep fried the okra and cauliflower separately for 3 minutes at 350 deg., otherwise you can cook them while cooking the tomatoes in a covered pan. Add the garam masala, and stir in gently.
1/2-3/4 lb. Okra cut into chunks
1/2-3/4 lb. Cauliflower florets
2 Onions thinly sliced
2 Tomatoes chopped
3 cloves Garlic minced
1 tsp. Chile powder
1 tsp. Lemon juice
1/2 tsp. Turmeric
1 tsp Garam Masala
Saute the onions in olive oil until translucent. Add the garlic and seasonings, except Garam Masala, and cook for 1 minute. Add the tomatoes and cook until they break down. Add the cauliflower and okra, and mix gently. I deep fried the okra and cauliflower separately for 3 minutes at 350 deg., otherwise you can cook them while cooking the tomatoes in a covered pan. Add the garam masala, and stir in gently.