Bhindi masala is a north Indian curried okra dish that serves well with flatbread or naan. This dish is vegan.
Wash and dry fresh okra.
Chop off ends of okra. Slice into 1" pieces.
Heat half olive oil in a pan. Add okra and brown for about 10 minutes. Halfway through, add lemon juice. This helps reduce the stickiness from the okra seeds.
While okra is browning, slice up the onion and dice the tomato.
Once okra is browned, remove from pan. In the same pan, add the remaining olive oil.
Add cumin seeds and allow them to sizzle (about 10 seconds).
Mix in the onion and any serrano pepper. Brown until translucent (about 7 minutes).
Stir in garlic and ginger. Allow to cook until fragrant (about 1 minute).
Mix in spices and allow them to become fragrant. This should make your house smell pretty good (also like an Indian restaurant).
Pour in tomatoes and mix into the onion and spice mixture. Allow to cook for another 2 minutes.
Stir in the okra. Cook for 10 minutes uncovered. This dish should be pretty dry, so if there is any liquid at the bottom of the pan, allow it to cook off. If using frozen okra, this step takes about 30 minutes.
Serve along with bread of choice (roti or chapati, naan, or other flatbread).
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.