Bindi Masala

Bindi Masala

Bindi (Okra)

Indian bindi, also known as okra, is a popular vegetable used in Indian cuisine. It is known for its unique texture, which is both soft and crunchy, and its ability to absorb flavors and spices. Bindi is great on its own, with naan or roti. It’s a comforting classic and a good source of fiber and nutrients such as vitamin C.

  • 1 Package of Fresh Okra or One Package Sliced Frozen Okra
  • 1/2 cup Cilantro
  • 1tbsp neutral oil like avocado or 1tsp ghee
  • 1tsp Cumin seeds
  • 1 Lemon
  • 1/2 Tomato chopped
  • 1 Small White Onion sliced
  • 1/2 Serrano Chili chopped
  • 1tsp Grated Ginger
  • 1tsp Grated Garlic
  • 1tsp Salt
  • 1-2 tbsp Everyday Spice Mix 
  • Naan, roti or basmati rice for serving
  • Wash and pat dry okra and then chop into rounds (remove the head and the tail before chopping)
  • Add okra to a heated pan with oil and saute uncovered for 8 to 10 minutes stirring a few times, until the okra is almost cooked but still has a slight crunch to it, then set aside 
  • Add 1-2 tbsp neutral oil or ghee to a pan and roast cumin seeds for about 1 minute until they sizzle
  • Add sliced onion and cook for 4 to 5 minutes, stirring frequently
  • Add ginger, garlic, serrano chili, tomatoes and mix well. Add salt to taste, 1-2 tbsp Everyday Spice and mix well. Cook for a few minutes until the tomatoes start to soften a bit
  • Add a dash of water and then then add the reserved okra and cook uncovered for 2 to 3 minutes, or until the okra is cooked to your desired consistency
  • Taste test to see if you need to add more salt, pepper, lemon juice and Everyday spice 
  • Garnish with cilantro and the juice of 1/2 a lemon
  • Enjoy with naan, roti or rice
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