Bhindi Sabzi or Okra Curry With Onions & Tomatoes

We enjoyed this delicious curry in India during our travels and, after coming back home, I just had to recreate it! This is my version of Bhindi Sabzi or Okra Curry with Onions and Tomatoes! Its a very simple, clean dish that tastes great!

Adding tomatoes to Okra requires a different cooking method so that the curry isn't slimy! I hope you give it a go and add this dish to your arsenal of Indian recipes! Enjoy!!

https://youtu.be/SFg7oKRtlgg

Okra Curry Recipe

Course: Main

Cooking Time: 30 Minutes (Approx)

Serves 2-3 People

Difficulty: Easy

INGREDIENTS

• 2 Cups or 300g Okra washed and cut into 1 ½ cm pieces, or use 300g frozen, cut Okra

• 1 Medium Onion, quartered and sliced thick

• 2 Medium Tomatoes, chopped

• 1/4 Cup Oil (split into 3TBS first and 1 TBS later)

• ½ tsp Cumin Seeds

• 2 tsp Ginger-Garlic-Chili Paste

• ½ tsp Red Chili Powder

• ¼ tsp Turmeric

• 2 tsp Coriander-Cumin Powder

• ¾ tsp Salt

• 1/8 tsp Aamchur Powder (Raw Mango Powder) (or 1/4 tsp lemon juice)

• Coriander to garnish

  
  

METHOD

1. Heat a non-stick frying pan for a minute on medium-high heat.

   1. Add 3 TBSP Oil to the frying pan and let it heat for a minute.

   2. Add the cut Okra and fry on medium-high heat until you don’t see the stickiness (strings) when stirred and until they are slightly browned. Stir gently so you don’t break up the Okra.

   3. Remove the fried okra into a bowl and keep aside.

      
      

2. Add 1 TBS oil to the pan.

   1. Add Cumin Seeds to the oil and let them sizzle for 30 seconds.

   2. Add the chopped Onions and fry them until they are opaque and almost cooked.

   3. Add the chopped Tomatoes and stir them in.

      
      

3. Add the following ingredients and stir them in well:

   • 2 tsp Ginger-Garlic-Chili Paste

   • ½ tsp Red Chili Powder

   • ¼ tsp Turmeric

   • 2 tsp Coriander-Cumin Powder

   • ¾ tsp Salt

   • Stir and cook this for about 2 minutes until the tomatoes have softened a bit and the raw smell is gone from the spices.

   
   

4. Add ¼ Cup hot water and 1/8 tsp Aamchur Powder (Raw Mango Powder) (or 1/4 tsp lemon juice) and bring the sauce to a boil. Cook for another 2 minutes.

   
   

5. Then add the fried Okra back to the pan with the tomato masala sauce. Stir this gently and cook for about 2 minutes. You can add a little more hot water if you like but the curry should end up being a little moist, not completely dry-fried.

   
   

6. Then turn off the heat and garnish the curry with chopped Coriander.

Enjoy this curry with Roti, Kadhi and Rice.