Spiced okra

Name: Spiced okra
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 kg okra (bhindi), washed and dried well; 2 onions, sliced; 3 –4 whole green chillies; 1/2 tsp. carom seeds (ajwain); 1 tsp. cumin seeds; 1 tsp. crushed coriander seeds; To taste, salt; 1 tsp. Kashmiri red chilli powder; 1/2 tsp. turmeric; 1 tsp. coriander powder; 1 –2 dry red chilies, broken into pieces; 1/2 tsp. black salt; 3 –4 tbsp. mustard oil; 1 lemon; 3 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

A simple yet flavourful delight is spiced okra.
Bhindi, also known as okra or ladyfinger, is a vegetable that instantly brings comfort to many South Asian kitchens. When cooked right, it transforms into a flavourful, slightly tangy, and mildly spiced dish that pairs beautifully with rotis.
Usually, bhindi is first fried and then cooked in onion and sometimes tomato based masala. However, in this recipe I did not fry the okra nor made the onion gravy. I simply added all the ingredients and the spices at the same time.
This recipe uses mustard oil instead of regular vegetable oil giving the bhindi a rustic and homestyle flavour.
The secret to perfect bhindi? Always wash and dry it thoroughly before cooking—this keeps the dish from becoming sticky. The combination of ajwain, cumin, crushed coriander, and Kashmiri red chilli infuses the okra with layers of aroma and warmth. A final squeeze of lemon juice and fresh coriander brightens the dish, balancing the spices with a refreshing finish.
Serve this bhindi masala hot with soft rotis, parathas, or even alongside a simple dal and rice for a wholesome, comforting meal.
It’s quick enough for a weeknight dinner yet flavourful enough to serve with pride at family gatherings.

Sarvat Hanif @sarvathanif

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Ingredients

30minutes

4 servings

1/2 kgokra (bhindi), washed and dried well
2onions, sliced
3–4 whole green chillies
1/2 tsp.carom seeds (ajwain)
1 tsp.cumin seeds
1 tsp.crushed coriander seeds
To taste, salt
1 tsp.Kashmiri red chilli powder
1/2 tsp.turmeric
1 tsp.coriander powder
1–2 dry red chilies, broken into pieces
1/2 tsp.black salt
3–4 tbsp. mustard oil
1lemon
3 tbsp.cilantro, chopped

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Steps

30minutes

1

Wash the okra thoroughly and pat dry.
2

Remove the tops and bottoms and slice into small pieces.
3

Add the sliced okra in a large skillet.
4

Add all the ingredients, except, cilantro and lemon juice, and mix well.
5

Place the skillet over medium heat, stirring occasionally to prevent sticking.
6

Once the okra is about 90% cooked, cover the pan and let it steam for 10 minutes.
7

Squeeze lemon juice and garnish with chopped cilantro..
8

Serve hot with roti or paratha.