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Vegan Masala Recipe
Bhindi Bhaji
Tender okra cooked with cumin, garlic, ginger and coconut milk for a gently spiced bhindi bhaji with plenty of savoury depth.
Recipe by Craig LogueHow our recipes are created
60 minPrep: 30 minCook: 30 minServes 4IndianVegan
quickclassic curryindian family feastsindian side dishindian vegetariansunshine food
From the kitchen
What to expect
This bhindi bhaji comes together quickly, capturing the essence of home-cooked comfort. It’s a simple yet satisfying way to enjoy okra’s unique texture and flavor.
Serving idea
Best served simply
Serve with fragrant basmati rice and a side of cooling cucumber raita for a complete meal.
Useful equipment
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Cook the recipe
Method
- 1
In a large wok or frying pan, heat 2 tablespoons of sunflower oil over medium heat. Once hot, add 1 teaspoon of cumin seeds; when they sizzle, add 8 thinly sliced garlic cloves and 15g of thinly sliced ginger. Saute for 1 minute.
- 2
Next, add 500g of prepared bhindi (okra) and 2–3 halved green chillies. Stir and cook for 8 minutes, allowing the okra to soften.
- 3
Incorporate 2 teaspoons of tomato purée, 1 teaspoon of turmeric, 1 teaspoon of salt, 1 teaspoon of amchoor, and 2 teaspoons of ground coriander. Stir well and cook for another 2 minutes.
- 4
Finally, stir in 175ml of coconut milk and simmer for 8 more minutes, until the bhindi is tender yet retains its bite. Serve hot.
Gather everything first
Ingredients
- •2 tbsp sunflower oil
- •1 tsp cumin seeds
- •8 large garlic cloves, thinly sliced
- •15g/½oz fresh root ginger, peeled and thinly sliced
- •500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
- •2–3 green chillies (bird’s eye or similar), sliced in half lengthways
- •2 tsp tomato purée
- •1 tsp turmeric
- •1 tsp salt
- •1 tsp amchoor (mango powder)
- •2 tsp ground coriander
- •175ml/6fl oz coconut milk
A few useful notes
Notes
- •For the best texture, avoid overcooking the okra; it should remain slightly firm. Leftovers can be stored in the fridge for up to three days and reheated gently on the stovetop.
- •Pair this dish with steamed rice or flatbreads to soak up the delicious sauce.
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