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Vegan Tomato Bhindi

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Vegan Tomato Bhindi

Kristi
The Cook
4 Servings
11 Ingredients
3 Comments

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
11 Ingredients
3 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

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Make From Frozen Serving Day Directions

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Make It Now Cooking Directions

Stove Cook

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3 Comments

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  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. 🙂

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