Recipe Details:This is a recipe for a North Indian dish named Bhindi Masala. Made of okra pods, tomatoes, onions, spices and herbs, this diabetes-friendly dish is full of flavor. It is often served in restaurants, but it can be made at home without much difficulty.
- Okra (bhindi) – 0.5 lb.
- Medium onions (finely chopped) – 2
- Vegetable oil – 3 tbsp.
- Jeera (cumin seeds) – 0.5 tsp.
- Ginger garlic paste – ¾ tbsp.
- Medium tomatoes (seeds removed and chopped) – 2
- Red chili powder – 0.5 tsp.
- Turmeric – ¼ tsp.
- Coriander powder – 1 tsp.
- Garam masala – 1 tsp.
- Cilantro – 2 tsbsp.
- Salt – to taste
Recipe Directions:Step 1
Prepare okra: Wash and dry the okra pods. Cut off both ends of each okra pod, then cut the pods into 1” pieces.
Now make Bhindi Masala: Heat half a spoon of vegetable oil in a frying pan. Add okra and sauté on a medium heat, stirring often, until the okra pods are half-cooked (about 7 minutes). After sautéing, the okra should look somewhat slimy and sticky. Transfer the okra to a plate and set aside.
Add 2 tbsp. of vegetable oil to the frying pan on which you just sautéed the okra. Add cumin seeds. As soon as they start spluttering, add onions and fry until it turns golden.
Add the ginger garlic paste and sauté until the raw smell of garlic disappears. Then add tomatoes and sauté until they become mushy and soft.
Stir in the garam masala, red chili powder, coriander powder, and turmeric. Sauté until the mixture thickens.
Add about half a cup of water and mix well. Cook the masala until it turns thick. Add some salt if desired.
Stir in the okra pods. Then cover and cook over low heat until okra pods become a bit tender and you start smelling the aroma.
Now, remove the lid and evaporate excess moisture. Serve and enjoy!
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