Side · Dinner
Bhindi Masala (Indian Spiced Okra)
Okra cooked until tender and browned with onion, tomato and warm Indian spices.
⏱ 40 min (15 min prep, 25 min cooking)
🍽 Serves 4 · about 3/4 cup
budget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Okra
- 1½ lb Okra, washed, dried well, sliced 1/2 inch thick
- 3 tbsp Canola oil
- 1 Yellow onion, thinly sliced
- 3 clove Garlic, minced
- 1 tbsp Fresh ginger, peeled and grated
- 2 Tomatoes, chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground turmeric
- ¼ tsp Cayenne pepper (optional)
- 1 tsp Table salt
- 1 tbsp Lemon juice (bottled)
To serve
- 4 Naan (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet, clean kitchen towel.
- Make sure the okra is completely dry before slicing; wet okra turns slippery.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the okra, stirring now and then, until browned in spots and no longer sticky, 10 to 12 minutes. Move to a plate.
- Add the rest of the oil and the onion and cook 5 minutes, until golden. Stir in the garlic, ginger, cumin, coriander, turmeric and cayenne for 1 minute.
- Add the tomatoes and salt and cook 4 minutes, until soft and saucy. Return the okra and cook 3 minutes more. Stir in the lemon juice.
- Serve with naan, roti or rice.
Make aheadKeeps 3 days in the fridge. Reheat in a skillet to 165°F.
↺ LeftoversRoll into a warm tortilla or naan with yogurt.
🧒 With kidsSkip the cayenne; the other spices are warm, not hot.
Gluten-free swapServe with rice instead of naan.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.