Okra Masala: 15 Minutes and So Easy 

Okra can be hard to find in American grocery stores. But thanks to Whole Foods, you can get frozen cut okra. I grew up eating okra and I love it. In the Philippines, we would steam them and eat okra with vinegar and shrimp paste. But as I have learned to cook with Indian spices, I can get the flavor without having to rely on pre-packed sauces. 

This recipe is inspired by an Indian dish called bhindi masala. But this is a simplified version of it, making it quicker to prepare and it’s fully plant-based.

As I’ve gotten older, I’m starting to appreciate that eating out was a big deal for my family. I grew up in a small town and didn’t really have restaurants. We did grocery daily and was at the mercy of what was available at the market.

Some people get a little turned off by okra’s texture. If overcooked, the inside can be a bit gooey or slimy for some. I like the texture but if you’re one that is put off by that, this recipe doesn’t feel thick at all. The okra’s natural texture blends in with the cream well.

Considered a super food, okra has tons of health benefits for heart-health, blood pressure, and cholesterol. It has antioxidant properties, tons of fiber, and great if you want something light but filling. 

Okra has the Engine 2 seal from Whole Foods. These are plant-based foods endorsed by Whole Foods Market Healthy Eating Partner and best-selling author Rip Esselstyn. 

Okra Masala: 15 Minutes and So Easy (Bhindi Masala)

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Serves: 4 Prep Time: 0 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbs neutral oil (sunflower, avocado)
• 2 cups of frozen okra (I use one bag of the 454 grams cut okra from Whole Foods)
• 1 tsp black mustard seeds
• 1/2 tsp asafoetida or hing
• 2 cups chopped tomatoes (canned or fresh)
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp mango powder (amchur)
• 1 tsp coriander powder
• 1 tsp salt or to taste
• 1/2 cup cashew cream
• 1 tsp lemon juice

Instructions

1. Heat oil and when hot add mustard seeds. When the seeds start popping, add the asafoetida.
2. Lower the heat to prevent the tomatoes from making a mess and add tomatoes, spices, and salt. Let it simmer.
3. Add the okra cook for about 10-15 minutes. This depends on how frozen the okras are. The okras should be soft, but not falling apart.
4. Turn off the heat and stir in cashew cream and lemon. Serve with rice, tortilla, or Indian flatbreads, such as chapati or naan.