Bhindi (Okra) Masala

Bhindi or Okra is a very understated vegetable probably because of its slimy nature. However, in the last decade or so its been labeled a super vegetable due to its medicinal properties. That’s right! I said super vegetable with medicinal properties. Okra has so many health benefits that include cancer prevention especially colorectal, due to its high folic acid content its recommended to eat during pregnancy to protect against birth defects, its high in vit C so its great to boost immunity. It’s great for diabetics because it regulates blood glucose level, high content of fiber in okra helps with constipation and soluble fiber makes it great for heart health. It’s also great for skin and eyes due to its vit A content. And last but not the least its great for bone health and prevents against blood clots due its vit K content.

Now that we have discussed the Medicinal properties of Okra lets talk about how delicious it is!! I have grown up eating okra in form of a curry with a side of fresh whole wheat flat bread but its used it wide variety of dishes from soups, to stews to sandwiches not to mention how absolutely delicious it is when fried.

Here I am sharing a simple recipe of okra prepared in a tomato based dry gravy, its served along with whole wheat chapatis (flat bread). I hope you enjoy this recipe and share with family and friends. Please don’t forget to like and comment!

Until next time,

The Trippin Mommy

Bhindi (Okra) Masala

5 from 1 vote

Recipe by Fatima Maniya Soorty Course: Vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total Time

40

minutes

Ingredients

• 1 Lb Okra Split in center
  

• 2 Medium Tomatoes chopped
  

• 2 Small Thai chili pepper split
  

• 1 Large Onion sliced
  

• 1 Tsp Cayenne pepper
  

• ¹⁄₂ Tsp Garam masala
  

• ¹⁄₄ Tsp Turmeric
  

• 1 Tsp Cumin seeds
  

• 1 Tsp Roasted cumin coriander powder
  

• ¹⁄₄ cup Oil
  

• Salt to taste
  

• Cilantro for garnish
  
  

Directions

• Heat oil in a wok, add the bhindi (okra) and fry on medium high flame until light golden and no longer sticky. About 10 minutes
  
• Once okra is separated and golden add sliced onions, and fry until light golden.
  
• Now add all the spices, toss quickly and add the tomatoes. Mix well, and cover the wok, lower the flame to a medium and let the tomatoes steam and break down. (5 mins approximately)
  
• Once the tomatoes have broken down and a gravy has been made. Add the green chili. Cook for a another 3 minutes.
  
• Your bhindi (okra) masala is now ready! Garnish with cilantro and serve with fresh hot Chapatis!
  
• Enjoy!