Vegan Bhindi Masala Traditional Indian Dish

prep 15 mins | cook 20 mins | total 35 mins | yield 3 serving


  • 1 1/2 lbs okra, trimmed and sliced 1/2” thick

  • 1 medium sized yellow onion, thinly sliced

  • 3 medium sized vine tomatoes, coarsely chopped

  • 1/2 tsp black or brown mustard seeds or powder

  • 1/2 tsp cumin seeds or powder

  • 1/2 tsp curry powder

  • 1 tsp of smoked paprika

  • 3/4 tsp sea salt

  • 1/2 tsp turmeric powder

  • 1/4 tsp cayenne powder

  • 2 tbsp extra virgin olive oil or grape seed oil

bhindi masala kitchen food prep


  1. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a mustard seeds, cumin powder and curry powder (if using); cook, stirring, until very fragrant, about 1 minute.

  2. Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 10 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the "goo" from the okra starts to release and the onion darkens, 10 minutes more.

  3. Reduce heat to low-medium, add and stir in chopped tomatoes, paprika, salt, turmeric and chili powder to taste (or cayenne). Cover and let simmer 10 to 12 minutes

  4. Cook stirring until the okra is browned. Add more salt, paprika, cayenne, and turmeric for taste

  5. Serve warm with steamed basmati rice or cauliflower rice.