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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
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Bhindi Subji (Okra and Tomatoes)

Serving Size: 4

  • 2 pounds Okra -- fresh or thawed
  • 1/4 teaspoon Turmeric
  • 4 tablespoons Vegetable oil
  • 16 ounces Stewed tomatoes (1 can=3D8 oz)
  • 1 each Onion -- medium and minced
  • 2 tablespoons Vinegar
  • 4 each Garlic cloves -- chopped
  • 1/2 cup Water
  • 1/2 teaspoon Cumin seed
  • 1 tablespoon Black pepper -- ground
  • 2 each Green chilies -- chopped
  • 1 pinch Salt
  • 1/4 cup Coriander leaves-fresh/chopped
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside.

Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice.

Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins.

Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.