Bhindi Tomato Sabzi
A simple, homestyle North Indian dry curry where tender okra is cooked with tangy tomatoes and aromatic spices. This quick and delicious side dish is perfect with roti or dal, and comes together in under 30 minutes.
For 4 servings
Prepare the vegetables.
Wash the okra and pat it completely dry with a kitchen towel. This is crucial to prevent it from becoming slimy. Trim the ends and chop the okra into 1-inch pieces. Finely chop the onion and tomatoes, and grate the ginger.
TIPLet the okra air dry for 30 minutes after washing if you have time. The drier it is, the better the texture.Sauté the okra.
Heat 1 tablespoon of mustard oil in a kadai or pan over medium-high heat. Add the chopped okra and sauté for 7-8 minutes, stirring occasionally, until it is tender and lightly browned. The sliminess should disappear. Remove the okra from the pan and set it aside.
Make the spice tempering.
- In the same pan, heat the remaining 1 tablespoon of mustard oil over medium heat.
- Add the asafoetida (hing) and cumin seeds. Let the cumin seeds crackle for about 30 seconds.
Cook the masala base.
- Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- Add the grated ginger and cook for another minute until the raw smell is gone.
- Stir in the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
TIPPress the tomatoes with the back of your spatula to help them break down faster.Add the powdered spices.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one minute until the spices are fragrant and the oil starts to separate from the masala.
Combine and finish cooking.
Add the sautéed okra back into the pan with the tomato masala. Mix gently to coat the okra well. Cover and cook on low heat for 3-4 minutes, allowing the flavors to meld.
Garnish and serve.
Turn off the heat. Stir in the dry mango powder (amchur) for a tangy finish. Garnish with fresh chopped coriander leaves. Serve hot with roti or as a side dish with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not cover the pan while sautéing the okra initially, as this traps steam and makes it slimy.
- 2Using mustard oil gives an authentic North Indian flavor, but you can use any neutral vegetable oil if you prefer.
- 3For a bit of crunch, you can add a tablespoon of roasted peanuts or sesame seeds at the end.
- 4If your tomatoes are not very tangy, you can add a squeeze of lemon juice along with the amchur powder.
- 5This dish can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, it is a very healthy dish. Okra is rich in fiber, vitamins, and minerals, while tomatoes provide antioxidants like lycopene. This recipe uses minimal oil, making it a light and nutritious choice for a daily meal.
