It’s another okra recipe to help you figure out what to do with all that extra summer harvest!
This one is “spicier” than my other okra recipe, Bhindi Bhaji. And by spicier, I don’t mean hotter. I mean that the flavors are different and stronger. The other dish is more mild due to the tomato.
Here’s how to make Bhindi Masala.
- 1 lb. fresh okra
- 1 medium onion, diced
- 3 TBSP coconut oil (buy here)
- 1 tsp mustard seeds (buy here)
- 1 tsp. cumin (buy here)
- 1 tsp. coriander (buy here)
- 1 tsp. turmeric (buy here)
- 2 tsp. garam masala (buy here)
- 4 cloves crushed garlic
- 1/4 cup water
In a deep pot, sauté the onion in the coconut oil. Add the mustard seed, stir, and continue to sauté until it is golden brown. If you are using whole mustard seeds, you’ll know to add the other spices once the mustard seeds pop. If you’re using crushed mustard seeds, like I did, just wait until the onion is starting to brown.
Once the onion starts to look lovely, add the following spices, along with the garlic.
Toss the onion with the spices. If it begins to stick to the bottom of the pan, add a Tablespoon of water. After about three minutes, add a pound of chopped okra.
Gradually add 1/4 c. water, a spoonful at a time, stirring in well to make a sauce. Simmer for 15 minutes, uncovered, until okra is hot and dry.
While this okra recipe was delicious, I liked Bhindi Bhaji better because of its more “saucy” quality from the whole tomato in it. However, if you’re not a sauce person, you might like this one better! Let me know which you prefer! Both are excellent!