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Course: Main Course
Cuisine: Indian
Keyword: bhindi, okra


  • 1/2 Large red onion
  • 2 Roma tomatoes
  • 1 Serrano green chili (or chili of your using)
  • Hefty pinch of Hing (asafetida)
  • tsp 1 Cumin seeds
  • 1.5 tsp Coriander powder
  • 1.5 tsp Kashmiri mirch
  • 1.5 tsp fenugreek leaves
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp amchur (mango powder)
  • 1 tsp salt (or to taste)
  • 2-3 tbsp oil
  • cilantro (for garnish)
  • fresh lime juice (for garnish)
  • 1/4 c water (Or as needed)
  • 1 packet frozen okra


  • Heat oil in a skillet and add your cumin eeeds and hing. Cook until the seeds are Golden grown and fragrant.
  • Add in your onions, sliced in long thin slices, and sauté until translucent.
  • Add all of your spices except for the salt and cook for another minute or so.
  • Add in your chopped Roma tomatoes, salt, and green chilies, along with about a 1/4c of water. The amount of water you will need really depends on how juicy your tomatoes are. We need a decent amount of water so the spices don’t burn.
  • Then add in your frozen okra and mix everything together. However, make sure not to over-stir because okra is notorious for releasing sticky “strings” if you over-mix.
  • Cover your mixture with a lid and cook for about 10-15 minutes, uncovering the pot occasionally to give the mix a gentle stir and add water as needed.
  • Garnish with lots of fresh cilantro and lime juice, and serve with roti and raita!
Tried this recipe?Let us know how it was!