Bhindi Masala

This Bhindi Masala recipe by Chef Praveen Singh is an amazing vegan, okra/ochro dish.  Chef Praveen uses an array of spices and aromatics to deliver a mouthwatering side dish.

“Bhindi is the Hindi word for okra (also known as lady’s fingers), a green, edible seed pod from the mallow family widely used in Indian and global cuisine” – source, Swasthi’s Recipes

Bhindi Masala

Discover how to make bhindi masala with Chef Praveen Singh's recipe. A flavorful vegan dish that is easy to prepare.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Course: Side Dish

Cuisine: Indian

Keyword: vegan, vegetarian

Servings: 2

Author: baidawi

Ingredients

• 12 bhindi/ochro/okra sliced into ½" pieces
• 2 purple onions diced
• 2 tomatoes diced
• 3 cloves garlic minced
• 1 tsp ginger minced
• 6 leaves lettuce roughly chopped
• 2 sprigs chives chopped
• 1 tbsp whole geera/cumin
• 1 tsp lime or lemon juice
• 1 tbsp coriander seeds
• 1 tbsp turmeric powder
• 1 tsp salt
• 1 tsp black pepper
• ¼ cup coconut milk
• 3 tbsp vegetable oil

Instructions

• Heat up oil in a pan.
• Add whole spices then toast for 1-2 minutes.
• Add ginger and garlic then saute for 2 minutes.
• Add onions then saute for 2 minutes.
• Add one tomato then saute for 2-3 minutes.
• Season with salt and black pepper (to taste).
• Add turmeric powder then saute for 1 minute.
• Add bhindi/ochro/okra then saute for 2-3 minutes.
• Add coconut milk then cover and allow to cook for 10-15 minutes or until okra is tender.
• Add lettuce and remaining tomatoes then saute for 3-5 minutes.
• Remove from heat then finish with fresh lime or lemon juice.
• Garnish with fresh chives and lettuce.

Video

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