This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.

Are you after similar recipes? Try Monks Dal with Green Peppers, Aloo Bhindi Subzi, Okra with a Cumin and Yoghurt Sauce, Stir fried Okra with Sesame Seed, Okra with Onions and Ladyfinger Masala.

You can browse all of our Okra recipes and all of our Subzi dishes. All of our Indian dishes are here and Indian Essentials here. Or browse our Mid Winter dishes for warming inspiration.

Bhindi Subzi | Okra with Spices

ingredients

500 g okra

spices

2 Tblspn cumin powder

2 Tblspn coriander powder

0.25 tspn turmeric powder

0.5 tspn Indian chilli powder

sea salt, to taste

tadka

0.5 tspn brown mustard seeds

1 fresh green chilli, chopped in half

pinch asafoetida

4 Tblspn ghee

coriander leaves, to garnish.

method

Rinse the okra and dry each on on a paper towel or tea towel. Trim each end and chop each okra into 1 cm pieces.

Heat the ghee in a kadhai or pan and add the brown mustard seeds. Allow them to pop, then add the green chilli, then the asafoetida.

Now add the okra and stir fry for 2 minutes. Add the cumin, coriander powder, turmeric, chilli powder and salt to taste, and mix well. Add a splash of water if necessary. Continue to stir fry the okra until they are tender.

Garnish with the coriander leaves, and serve hot with chapatis and yoghurt.

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