Description
A flavorful Indian-style okra recipe packed with spices, garlic, and tomatoes. This vegan bhindi masala is quick, healthy, and perfect as a plant-based side dish or light main. Easy to make and naturally gluten-free, it’s a weeknight winner for lovers of Indian vegetables.
Ingredients
2 cups okra (sliced into 1/2 inch pieces)
1 medium onion (chopped)
1 medium tomato (chopped)
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 green chili (chopped)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon salt (or to taste)
2 tablespoons oil
Instructions
1. Wash and thoroughly dry the okra before slicing it into 1/2 inch pieces. Make sure there’s no moisture to avoid sliminess during cooking.
2. In a large skillet, heat oil on medium heat and add the cumin seeds. Let them sizzle and become fragrant.
3. Add chopped onions to the pan and sauté until golden and soft.
4. Stir in the minced garlic, grated ginger, and chopped green chili. Cook until aromatic.
5. Add the chopped tomato and cook until it breaks down. Then stir in turmeric powder, coriander powder, and salt. Let the masala cook until thick.
6. Add the okra to the masala mixture and stir to coat evenly. Cook uncovered, stirring occasionally, until the okra is tender and no longer slimy, about 10 to 12 minutes.
7. Sprinkle in the garam masala, give it a final gentle stir, and remove from heat.
8. Let it sit for a few minutes to allow flavors to deepen before serving.
Notes
Let okra dry fully before cooking to avoid stickiness.
Use fresh garlic and ginger for best flavor.
Garam masala should be added at the end to preserve its aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg