Tamatey mein Bheeda
A home-style okra and tomato curry where tender bheeda cooks down in a lightly spiced tomato gravy. This simple North Indian dish has bright tangy flavor and pairs especially well with roti or plain rice.
For 4 servings
- prep · ~10 min
Prep the bheeda and vegetables.
1.Wash the okra well and dry it completely with a clean cloth.2.Trim the ends and cut the okra into 1 inch pieces.3.Chop the onion and tomatoes finely.4.Slit the green chilies and chop the ginger.TIPDry okra well before cutting so the curry stays less slimy. - saute · ~8 min
Sauté the bheeda.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Add the okra and cook, stirring gently, until lightly tender and less sticky.3.Cook for 6 to 8 minutes, then remove the okra to a plate.TIPUse a wide pan and avoid covering the okra while it cooks. - temper · ~5 min
Make the base masala.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add onion, green chili, and ginger, then cook until the onion turns soft and light golden.4.Add turmeric powder, red chili powder, and coriander powder and stir for a few seconds. - saute · ~7 min
Cook the tomatoes down.
Add the chopped tomatoes and salt. Cook over medium heat for 5 to 7 minutes, stirring now and then, until the tomatoes soften and the masala looks thick and glossy.
TIPIf the spices begin to catch, add a spoonful of water instead of extra oil. - simmer · ~4 min
Finish the curry.
Add the sautéed okra back to the pan along with the water and garam masala. Mix gently and cook for 3 to 4 minutes so the bheeda absorbs the tomato flavor while staying intact.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the okra completely before slicing; even a little moisture makes the curry noticeably slimier.
- 2Sauté the okra in a wide pan in a single layer so it lightly sears instead of steaming.
- 3Stir the okra gently while frying and again after adding it back, or the pieces can break and turn mushy.
- 4Cook the tomato masala until it looks thick and glossy before returning the okra; this keeps the gravy bright, not watery.
- 5Add only a small splash of water at the end, since too much liquid can make bhindi sticky and dilute the tomato flavor.
- 6This sabzi reheats well the next day; warm it uncovered on low heat so the okra stays intact.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, lighter tomato-bhindi sabzi that still tastes robust from cumin, ginger, and coriander powder.
garlic addedGarlic-added
Add a little chopped garlic with the ginger for a deeper, more savory North Indian-style masala.
low spiceLow-spice
Reduce the green chili and red chili powder for a milder version that pairs well with plain dal and roti.
dry sabziDry-sabzi
Omit the final splash of water and cook a bit longer for a drier bhindi-tamatar sabzi ideal for lunchboxes.
Why this is on our healthy list.
Vegetable-Forward Dish
Made mainly with okra, tomatoes, onion, and spices, this sabzi is a practical way to add more vegetables to a meal.
Fiber From Okra
Okra contributes dietary fiber, which helps make this simple curry more satisfying when eaten with roti or rice.
Tomato and Herb Goodness
Tomatoes and fresh coriander bring plant compounds and freshness, adding both flavor and nutritional variety.
Frequently asked questions
Wash the okra ahead of time, dry it completely, and sauté it uncovered before mixing it into the tomato masala.
