Okra and Onions sauteed with Spices and Tomato

Masala Bhindi

I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food all weekend. I posted this receipt over 10 years ago and it’s still true.

Get the spices measured out and ready, then


2 T ghee or coconut oil


1 large onion, finely chopped

1 pound okra, trimmed & sliced length-wise on a slight diagonal

After 5-8 minutes, add:

2 T garlic, minced

¼ t turmeric, ground

2 t cumin, ground

2 t coriander, ground

½ t fennel, ground

½ t cayenne pepper

After a couple minutes, add:

1 medium tomato, finely chopped

2 T fresh ginger, minced

1 ½ t coarse salt, or to taste

When the juices of the tomato have cooked off, check the okra to see if it is soft and tender.

Serve on basmati rice, with Indian Spiced Braised Eggplant and Dal.

3 T cilantro, chopped, for garnish.

Adapted from Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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