Total Time
25mins
Prep 10 mins
Cook 15 mins

This is MY version of Bhindi Masala. I love Indian food & have tweaked a recipe that I originally found at ManjulasKitchen.com. The original version of this recipe is quite delicious and I highly recommend that you try it. I originally modified the recipe because my garden was producing an over-abundance of okra, cherry tomatoes and long beans. It's probably not very "authentic" since my modifications, but it still tastes good! I have made this dish dozens of times... Manjula's version, my version or a hybrid of both. If there's an ingredient you don't like, leave it out. If you'd like to add or substitute something, do it!

Ingredients Nutrition

Directions

  1. Heat oil in a skillet on med/high.
  2. Add the cumin seeds and asafoetida, stir for one minute.
  3. Add the okra and long beans, stir for one minute.
  4. Reduce heat to medium and cover for 3-4 minutes.
  5. Add the coriander, cayenne and turmeric. Stir and cover for 2-3 minutes.
  6. Add the flour, stir well.
  7. Add the tomatoes and bell peppers, stir and cover for 2-3 minutes.
  8. Add the salt, mango powder, stir thoroughly.
  9. Add chicken stock or tomato sauce and stir, bring to a boil.
  10. Turn off heat & re-cover for another 2 minutes.
  11. Serve over rice.