Bhindi Masala Recipe
This vegan version comes with less fat as well. Okra Curry goes very well with Indian bread or steamed rice.
Servings: 5 People
Calories: 141kcal
Ingredients
- 1.5 lb Okra
- 1 carrot chopped
- 2 tomatoes
- 1 onion chopped
- ½ inch ginger
- 3 cloves garlic
- 2 small cinnamon sticks
- 3 tablespoon olive oil
- 4-5 cloves
- 1 cup cashew milk or ¼ cup cashews
- ½ teaspoon Chili powder
- ¼ teaspoon Turmeric
- 1 teaspoon Garam Masala
Instructions
- Wash the okra and pat dry with a towel, ready for frying.
- Meanwhile, place a medium pan over medium heat and drizzle 1 tablespoon of oil.
- Add cloves and cinnamon sticks and fry for 5-10 seconds.
- Add ginger, garlic and fry until garlic turns light brown.
- Add onions and continue to fry.
- When onions turn transparent, add turmeric, red chili powder and garam Masala.
- Add carrots and continue to fry until carrots soften.
- Add tomatoes and cook until they are softened.
- Add cashew-milk or cashew paste and cover the lid for 6 minutes and turn off the heat.
- After it cools down, blend the mixture without water to a fine consistency.
- Place a separate vessel over medium heat with 1 tablespoon of oil.
- When the oil heats up, add the chopped okra (Bhindi) and fry until they turn golden brown.
- Now add the blended masala to bhindi and salt to taste.
- Bring them to a boil and switch off the heat.
Video
Nutrition
Calories: 141kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2530IU | Vitamin C: 9.7mg | Calcium: 17mg | Iron: 0.4mg