Recipes / Dinner

Vegan Tomato Bhindi

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Vegan Tomato Bhindi

Kristi
The Cook
4 Servings
11 Ingredients
4 Comments

This spicy pan-fried okra is absolutely delicious and is a great use of those fresh tomatoes coming out of the garden now.

Read More
4 Servings
11 Ingredients
4 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 pound Okra
  • ¼ teaspoons Salt #1
  • 1 teaspoon Cumin
  • 3 teaspoons mince Garlic, Cloves
  • 1 cup dice Tomato
  • ¼ teaspoons Salt #2
  • 2 teaspoons Chili Powder
  • ½ teaspoons Turmeric
  • 2 tablespoons Coriander, Ground
  • 1 teaspoon Garam Masala

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a pan heat half of oil.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a pan heat half of oil.
  2. Add the okra with salt #1 and fry until slightly brown. Set aside.
  3. Add cumin and garlic, cooking for 2-3 minutes.
  4. Add tomatoes with salt and cover.
  5. Cook for about 5 minutes, or until tomatoes are tender.
  6. Add remaining spices and stir.
  7. Return okra to pan and mix well. Add water if necessary for desired amount of sauce.

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, gluten-free, gluten-free-dairy-free, summer, fall, winter, real-food, egg-free

Categories

plant-based, shellfish-free, fish-free, soy-free, vegetarian, vegan, dairy-free, gluten-free, gluten-free-dairy-free, summer, fall, winter, real-food, egg-free

4 Comments

Join the discussion

  1. 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!

    Reply

    1. 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. 🙂

      Reply