Active Time:

1 hr

Total Time:

1 hr 30 mins

Yield:

4 servings

2020 F&W Best New Chef Niven Patel puts a jammy, spiced-tomato spin on bhindi masala, a popular North Indian okra dish. By frying spices in a bit of oil (a cooking technique called tarka or tadka), Patel adds distinct floral, earthy, and slightly spicy notes to the simmered tomatoes that pair with the stir-fried okra.

Sweet and slightly bitter fenugreek and pungent, hot black mustard seeds are staples in Indian cooking. Native to the Kashmir region of India, deep red Kashmiri chile powder brings mild heat and sweetness to the dish.

Notes from the Food & Wine Test Kitchen

Take time to air-dry the okra slices before stir-frying so each piece develops a pleasingly crisp exterior. Find the spices at most Indian grocery stores or online at Kalustyan's. The tomato tarka can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients

Bhindi Masala

1 pound fresh okra
1/4 cup vegetable oil, divided
1/4 teaspoon ground fenugreek seeds (see Note)
1/2 cup unsalted roasted peanuts, finely chopped, plus more for garnish
2 tablespoons chopped fresh cilantro, plus more for garnish
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon finely chopped garlic
1 teaspoon finely chopped serrano chile
1/2 teaspoon chickpea flour or all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric

Tomato Tarka

4 small tomatoes, stemmed, cored, and chopped (about 3 cups)
1 tablespoon vegetable oil
1 teaspoon black mustard seeds (see Note)
1 teaspoon granulated sugar
1 teaspoon Kashmiri chile powder (see Note)
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt

Additional ingredient

Warm roti or naan, for serving

Directions

For the bhindi masala, dry the okra

Cut okra crosswise into 1-inch pieces, and arrange in a single layer on a baking sheet. Let stand, uncovered, at room temperature until cut sides feel dry, 1 to 2 hours.

Make the Tomato Tarka

Pulse tomatoes in a food processor until mostly smooth, 8 to 10 pulses. Heat oil in a medium skillet over medium-low for 2 minutes. Add mustard seeds; cook, stirring often, until seeds begin to pop, 2 to 3 minutes. Stir in sugar, chile powder, coriander, turmeric, and salt; stir in processed tomatoes. Bring to a simmer over medium, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until mixture thickens and a spoon leaves a trail when pulled through sauce, 18 to 24 minutes. Cover and remove from heat. Set aside.

Make the bhindi masala

Heat 2 tablespoons oil in a large skillet over medium. Add fenugreek; cook, stirring constantly, until fragrant and sizzling, about 10 seconds. Add dried okra; cook, stirring occasionally, until tender and charred in spots, about 10 minutes. Reduce heat to low. Stir in peanuts, cilantro, salt, sugar, cumin, garlic, serrano chile, chickpea flour, coriander, turmeric, and remaining 2 tablespoons oil. Cook, stirring often, until fragrant and peanuts are lightly toasted, about 2 minutes. Season with salt to taste. Remove from heat.
To serve, heat tomato tarka over medium-low, stirring often, until warm, 2 to 4 minutes. Spoon tomato tarka onto a large platter. Top with bhindi masala; garnish with additional peanuts and cilantro. Serve with warm roti or naan.

To make ahead

Tomato tarka can be stored in an airtight container in refrigerator up to 3 days.

Note

Sweet and slightly bitter fenugreek and pungent, hot black mustard seeds are staples in Indian cooking. Native to the Kashmir region of India, deep red Kashmiri chile powder brings mild heat and sweetness to dishes. Find these spices at most Indian grocery stores or online at Kalustyan's.