bhindi (spicy Indian okra)

This is my husband’s all time favorite Indian dish- and I love to make it for him:)

this dish & recipe are dedicated to my mom, who I’ve watched make this an endless number of times with such ease, and to my sister who happens to love it too:)



3-4 cups Indian okra cut into slices/ rounds

1 chopped large red onion

1 chopped plum tomato

2-3 minced garlic cloves & 1 tbsp grated ginger OR 1 tbsp ginger garlic paste

1 tsp tumeric

1 tsp garam masala

1 tsp red chilli powder

1 tsp salt

2-3 tbsp olive oil

fresh coriander leaves


Heat olive oil in medium to large frying pan.

Add okra and sauté for 5 minutes stirring occasionally.

Add chopped onion and all spices.

Cook for 15-20 min on medium-high heat until okra and onions begin to soften. Do not cover with lid.

During the last 5 minutes add chopped tomatoes.

Garnish with fresh coriander (optional).

Serve hot with naan or roti. This pairs nicely with any daal, especially yellow moong (recipe of which will be posted soon!).


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