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Bhindi Subji Okra And Tomatoes Recipe

Ingredients

How to make it

  • Wipe okra gently with moist kitchen towel. Slice each into 4-6 wheels, depending on size. Heat up nonstick skillet and cook okra in dry pan (or just a bit of nonstick spray). Stir occasionally and cook until okra starts to brown. Set aside.
  • Saute onions in vegetable oil on medium heat until they turn golden and translucent. Add garlic, cumin seeds, chilies, and chili powder and saute for another 4-5 minutes. Add turmeric. Stir once or twice.
  • Add tomatoes and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins.
  • Add cooked okra and salt. Cover and cook on low heat (simmer) until okra is tender, about 30 minutes. If the mixture starts to stick, you can add a bit more water. Sprinkle coriander leaves and stir into mixture at the end.

Reviews & Comments 5

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    " It was excellent "
    thepiggs ate it and said...
    I made this dish and it turned out to be one excellent side dish. Hubby approved and this recipe is now on the make-often list.
    I used okra, fresh tomatoes and peppers, straight from the garden, adding more tomatoes than what the recipe called for. It was absolutely delicious.
    Thanks for listening to constructive criticism and making the changes.
    I also think this would be a great dish to can, for quick meals at a later date. We will do that next year, from the beginning of the okra season.
    Again, thanks!


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  • jaeleepoms 16 years ago
    Thank you ladies! I have updated the recipe with your suggestions as it sounds truer to the dish I love at the Indian restaurant. I can't wait to try this, hopefully in the next week. THANK YOU THANK YOU THANK YOU!!
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  • jaeleepoms 16 years ago
    Thanks Fatima! Your changes sound like they are a better match to what I've eaten at our fave Indian restaurant (they also do Pakistani cuisine). I found this recipe off the internet, but I'm going to make your changes to it because it sounds more similar to the dish that I love eating!
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  • unswissmiss 16 years ago
    This sounds really good and easy. I agree with Firewood that the coriander leaves should be held to the end for best color and flavor, and I'd probably leave out the vinegar since tomatoes are already pretty acidic. (Maybe a squeeze of lemon at the end, if the dish needs some brightening...)

    As for black pepper vs chili powder, whatever... my Indian friends use it all the time, and I used to buy the stuff by the kilo at Patel Brothers in Queens.
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    " It was just okay "
    firewood ate it and said...
    1. Its best to just cook the okra in a non-stick pan without any oil so that the glue is cooked out of them as okra is a bit slimey in texture once u start cooking it ....stir ocassionaly and cook till the okra looks a bit roasted.Put this aside and proceed with the original recipe.
    2. Corriander leaves shd be added at the end so that they dont lose their freshness.
    3. We usually dont use black pepper (only red chilli powder) and vinegar....they turn out just as tasty.And we saute the onions till they are golden brown.
    4. At the end the okra is put in (stirred) and the pan is covered and cooked on very very low fire for 30 minutes. Care is taken to not to let it burn .....sprinkle water if it seems to be sticking to the bottom of the pan ...slow cooking brings out all flavours really well in okra. Sprinkle the corriander in the end.
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jaeleepoms Mason, OH

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