1/1
Bhindi Masala
made with Arvinda's Curry Masala
A classic way to enjoy okra, this dish is a popular Indian stir-fry with onions and potatoes to be served as a vegetable side.
- Prep Time
10 min - Cook Time
20 min - Serves
2 to 4
| ½ LB. | fresh okra |
| 1 TBSP. | oil |
| ½ TSP. | brown mustard seeds |
| ½ TSP. | cumin seeds |
| 3 | medium potatoes, peeled, halved and thinly sliced |
| 1 | medium onion, thinly sliced |
| 1 TBSP. | ARVINDA’S CURRY MASALA |
| ½ TSP. | sea salt, or to taste |
Fresh cilantro, finely chopped, to garnish |
Prepare the okra by cleaning each one with a wet paper. Trim the stems and cut each okra into quarters lengthwise.
In a large non-stick skillet, heat the oil on medium-high.
Add the potatoes, okra and onions and sprinkle in ARVINDA’S CURRY MASALA and the salt. Mix and stir-fry.
Cover and cook on medium-low heat until the potatoes are cooked and tender, for about 10 to 15 minutes.
Uncover and cook until the potatoes are slightly crispy.
Garnish with cilantro. Serve with Indian style flatbread, dal and yogurt or raita.
