Bindi Bhaji

A dish of spicy okra curry with a fresh tomato base. Serve as a side or a 100% vegan main.

Category: Main Dish

Cuisine: Indian

Ready in 30 minutes
by

Ingredients

450 grams Fresh okra sliced 1/2 inch pieces

1 medium beef tomato roughly chopped

4 cloves garlic minced or finely chopped

1 inch piece ginger minced or finely chopped

1 cube vegetable stock dissolved in 1 cup water

2 optional green finger chillis adjust to taste

1 teaspoon garam masala

1 teaspoon cumin ground or whole

1/2 medium onion sliced or finely diced


Directions

1) Fry okra on high heat in 1 tablespoon of oil until tender (if it's lost its shape, you cooked for too long!) Optionally you can parboil. Yes it's normal for it to be gooey, do not panic. Set aside. 2) In 1 tablespoon of oil, fry garlic, spices, chilli, garam masala ginger on high heat for 10 seconds to bring out flavour. Keep everything moving! Set aside. 3) Saute onions until translucent. 4) Add to pan tomatoes, keep heat steady and contents moving until tomatoes are soft. 5) Return the spices, chilli, garlic, ginger and okra to the pan. 6) Top up with 1 cup of vegetable stock. 7) Simmer on medium/high heat until stock evaporates and dish is no longer a watery consistency. Garnish with green chillis and coriander (cilantro). Serve with rice.

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