Okras are rich sources of dietary fiber, minerals, and vitamins. Many people do not like okra because its mucilaginous, but if prepared properly you will be amazed how tasty they are.

Okras are also called gumbo or lady’s finger and its Hindi name is Bhindi. I have them growing in my kitchen garden. We also got a red okra plant just for fun, however, they turn green after cooking.

Okra Indian Style (Bhindi Masala)

1. Rinse okra thoroughly and drain in a colander.

2. Let them drain properly on a clean kitchen towel. You can wipe them dry as well. Okra should be dry. This step is very important.

3. Trim the ends and you can also cut the very end of the tips. Cut them into 3/4 inch pieces.

4. Melt coconut oil on medium heat. Add mustard seeds, cover and let them pop. Add ajwain after mustard stops splattering, stir for 3-4 seconds and add chopped onions.

5. Cook onions for 2-3 minutes, stirring a few times, add all spices and salt.

6. Cook onions further for 5-7 minutes, stirring occasionally.

7. Add okra. Stir to coat spices properly.

8. This is how it will look after a couple of minutes.

9. Cover and cook them for first 10 minutes stirring every now and then.

10. Uncover, add juice of lemon or lime and cook for another 5-10 minutes or until done. Stir them occasionally very carefully because once okra is cooked half way – it will break into smaller pieces very easily. Trust me, you don’t want mushed okra.

11. Enjoy them over rice, millet, quinoa or with Indian flat bread.

Okra Indian Style (Bhindi Masala)

Ingredients

• 1 Lb Okra
• 1 large onion, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp ajwain (optional but preferred)
• 1/2 tsp turmeric
• 2 tsp ground coriander (optional but preferred)
• 1/2 tsp crushed fennel seeds (optional but preferred)
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp garam masala (optional)
• 1/4 tsp salt
• 2 Tbsp coconut oil
• 1/2 lemon or lime juiced

Directions

1. Rinse okra thoroughly and drain in a colander.

2. Let them drain properly on a clean kitchen towel. You can wipe them dry as well. Okra should be dry. This step is very important.

3. Trim the ends and you can also cut the very end of the tips. Cut them into 3/4 inch pieces.

4. Melt coconut oil on medium heat. Add mustard seeds, cover and let them pop. Add ajwain after mustard stops splattering, stir for 3-4 seconds and add chopped onions.

5. Cook onions for 2-3 minutes, stirring a few times, add all spices and salt.

6. Cook onions further for 5-7 minutes, stirring occasionally.

7. Add okra. Stir to coat spices properly.

8. This is how it will look after a couple of minutes.

9. Cover and cook them for first 10 minutes stirring every now and then.

10. Uncover, add juice of lemon or lime and cook for another 5-10 minutes or until done. Stir them occasionally very carefully because once okra is cooked half way – it will break into smaller pieces very easily. Trust me, you don’t want mushed okra.

11. Enjoy them over rice, millet, quinoa or with Indian flat bread.

Try this recipe and share how you liked it in the comments section below.