Bhindi Masala

I’ve said it before and I’ll say it again. Indian vegetarian/vegan dishes are something else. Bursting with flavors. Colorful presentations. Always left wanting more.

If you’ve never had bhindi (okra) masala, you need to! This is my mom’s recipe and I’m so happy to share it with you all. My hope is to someday make myself a little cookbook with pictures and recipes of all the insanely delicious stuff she’s made for us over the years. They’ll probably never taste exactly like she makes it, but I’ll be happy to have them.

*Recipe*

- 1 lb. okra, cut into strips

- 1 large onion, thinly sliced

- 2 T vegetable oil

- 3-4 cloves of garlic, sliced

- 1/2 t Kashmiri chili powder

- 1/4 t turmeric

- Salt to taste

- 1/2 t lemon/lime juice

1. In a frying pan, heat up your vegetable oil. Once hot, add your sliced onions and garlic. Sauté them for a few mins until they soften and you no longer smell raw garlic.

2. Turn your heat to low and at your turmeric and chili powder. Mix for just about a minute and add your sliced okra and salt. Mix everything, making sure the spices and oil have coated all the okra.

3. Add the few drops of lemon juice to it now. This prevents your dish from becoming one gloopy, sticky mess and makes sure your okra keeps its vibrant green color. Cook uncovered until cooked to your preference.

Yes it really is just that simple and that delicious! I’ve actually seen my brother eat 7-8 rotis in one sitting with nothing else but this bhindi masala.