Low Sodium Vegan Bhindi Masala

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 tsp cumin seeds
1 medium yellow onion, thinly sliced
1 lb fresh okra, tops trimmed, cut into 1-inch pieces
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 green chili (such as serrano or thai), thinly sliced
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
½ tsp red chili powder
2 medium tomatoes, finely chopped
1 tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garam masala
1 tsp amchur (dried mango powder)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the okra pieces completely dry with a clean kitchen towel or paper towels — any surface moisture will cause them to steam and become slimy rather than sear.
2
Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat until shimmering. Add the okra in a single layer and cook, stirring only every 2–3 minutes, until the pieces are lightly browned at the edges and no longer sticky, about 10–12 minutes. Transfer the okra to a plate and set aside.

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