Vegan Okra Curry, Indian Bhindi Masala Recipe
Say hello to a super simple vegan okra curry made with less than 10 ingredients. It's a perfect main dish with dal and flatbreads.
Ingredients
- 160 g okra bhindi/ladies fingers, cut into rounds
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 4 cloves garlic roughly crushed in mortar and pestle
- 50 g white onion finely sliced
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- sea salt to taste
- 1 pinch garam masala optional
- 1 handful fresh coriander cilantro, to garnish
Instructions
- Prepare 160 g okra by washing, thoroughly drying, and then cutting into rounds.
- Add 2 tablespoons oil to a kadai or deep frying pan over medium-high heat. Next, add 1 teaspoon black mustard seeds and cook until they pop. Next, add 1 teaspoon cumin seeds to the pan and wait for them to crackle. Now, add 4 cloves garlic (crushed), 50 g white onion (sliced). Sauté the aromatics until softened.
- Once softened, add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, and 1 teaspoon coriander powder to the pan. Immediately mix well. Don't let the spices catch! Add the prepared okra to the pan and stir to coat in the spices.
- Cook the vegan okra curry uncovered for around 10-15 minutes, stirring every now and then. The okra should soften and slightly caramelise on the edges. Once cooked, turn off the heat and season with sea salt (to taste), 1 pinch garam masala (optional), and 1 handful fresh coriander (chopped).
Notes
* If you're using pre-cut frozen okra, there's no need to wash and dry. You can skip this step and add it directly to the pan.
Nutrition
Serving: 1gCalories: 192kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 28mgPotassium: 385mgFiber: 4gSugar: 3gVitamin A: 1023IUVitamin C: 23mgCalcium: 109mgIron: 2mg
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