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Vegan Tomato Bhindi

My husband and I are completely in love with Indian food. Even our kids are big fans. I, however, am the biggest fan of okra in the house. The kids can take it or leave it and my husband only likes it certain preparations. This is one of the ways he likes it. This spicy pan-fried okra is absolutely delicious and is a great use of those fresh tomatoes coming out of the garden now.

Tomato Bhindi


Kristi @ onceamonthmeals.com


  • 1 tablespoon olive oil
  • 1 pound okra, chopped into 1.5-inch pieces
  • salt, to taste
  • 1 teaspoon cumin
  • 3 cloves garlic
  • 1 large tomato, diced
  • 2 teaspoons chili powder
  • 0.5 teaspoon turmeric
  • 2 tablespoons coriander
  • 1 teaspoon garam masala


In a pan heat half of oil. Add the okra with salt and fry until slightly brown. Set aside. Add cumin and garlic, cooking for 2-3 minutes. Add tomatoes with salt and cover. Cook for about 5 minutes, or until tomatoes are tender. Add remaining spices and stir. Return okra to pan and mix well. Add water if necessary for desired amount of sauce.

Freezing Directions:

Divide among freezer bags and freeze. Thaw. Heat in pan on stove top for 10-15 minutes, or until heated through. Serve over rice.


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3 Responses to “Vegan Tomato Bhindi”

  1. Amy says:

    Yum! Love Indian food! My husband, who is Indian, prefers this meal without the tomatoes. Very okra-y then! Mmmm. I make roti (and indian bread) sometimes, but tortillas work well too if you want to eat it with a bread!

    • kristi says:

      I’d love it if you’d share your Indian bread (I assume you mean naan) technique. I’ve always wanted to try making it, but haven’t attempted it yet. I like the no tomatoes version, too. It’s great for the okra lovers. :)

  2. Liberty says:

    Looks great – I love sauteed okra and tomatoes together – can’t wait to add the spices!

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