Freezer Meal Recipes / Dinner / Vegan Tomato Bhindi

Vegan Tomato Bhindi

This spicy pan-fried okra is absolutely delicious and is a great use of those fresh tomatoes coming out of the garden now.
4 Servings Meet The Cook Print
Vegan Tomato Bhindi

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

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  2. Add the okra with salt and fry until slightly brown. Set aside.
  3. Add cumin and garlic, cooking for 2-3 minutes.
  4. Add tomatoes with salt #2 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.
  8. Allow to cool.
  9. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Heat in pan on stove top for 10-15 minutes, or until heated through.

3 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!

    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. 🙂

Leave a Reply

Your email address will not be published.

Share
Tweet
Pin29
+1
Share