Published Jun 8th
Bhindi Subzi (Okra Stir-Fry)
Prep 20m Cook 10m Additional 10m Ready In 40m
Servings 4 servings Calories 133.2

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.

Recipe 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

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 133.2
  • Carbohydrate 15.8 g
  • Fat 7.6 g
  • Fiber 5.3 g
  • Protein 3.5 g
  • Saturated Fat 0.9 g
  • Sodium 55.6 mg
  • Sugar 4.4 g
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