Anti Inflammatory Vegan Bhindi Masala
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Learn more āIngredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- Ā½ tsp ground cumin
- Ā½ tsp turmeric
- Ā½ tsp red chili powder
- 2 medium tomatoes, finely chopped
- 1 tsp salt, or to taste
- Ā½ 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 ā 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 2ā3 minutes, until the pieces are lightly browned at the edges and no longer sticky, about 10ā12 minutes. Transfer the okra to a plate and set aside.
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