Bhindi Subzi (Okra Stir-Fry) recipe

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Ingredients

2 tablespoons mustard oil
1 pound okra, cut into 1/4-inch pieces
5 cloves garlic, minced, or more to taste
1 teaspoon cumin seeds
1 large red onion, thinly sliced
1 ½ teaspoons diced ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
2 tomatoes, diced
½ teaspoon amchoor (dried mango powder)
salt to taste
2 tablespoons chopped cilantro, or to taste

Nutrition Info

133.2 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 7.6 g
fiber: 5.3 g
protein: 3.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 55.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat mustard oil in a large nonstick skillet over medium heat. Add okra, garlic, and cumin seeds, cook and stir until okra is no longer sticky, 5 to 10 minutes. Add onions and ginger, cook until onions soften slightly, 3 to 5 minutes. Stir in turmeric powder, cook for about 30 seconds. Stir in garam masala, cook for about 30 seconds.

  2. Stir tomatoes and amchoor powder into the skillet. Cook until tomatoes start to soften, about 1 minute. Remove skillet from heat and cover. Let rest until flavors combine, about 10 minutes. Season with salt and garnish with cilantro.

Recipe Yield

4 servings

Recipe Note

Bhindi Subzi is okra cooked with onions and tomatoes. Simple to cook but often misunderstood. My husband was not a big fan of okra but devoured and raved about this dish! Mission accomplished! Serve with roti, naan, or a wrap.

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