A Bhindi Masala really is a basic flavorful take on okra. The key is a good crispy okra nicely coated with a tomato based plethora of spices. Crispy okra is on not really an oxymoron on the Indian table, but there is a decent amount of oil involved.

Stir-Fried Okra [Vegan]

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Cooking Time



  • 2 pounds tender okra, trimmed and cut into 1/2 inch pieces
  • 3 tablespoons olive oil
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1 medium sized red onion diced
  • 1 tablespoon freshly grated ginger
  • 2 cloves of garlic, minced
  • 1 teaspoon powdered cumin
  • 1 teaspoon red cayenne powder
  • 1 large tomato diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro


  1. Pre-heat the oven to 450°F.
  2. Place the okra in a single layer in a large baking sheet and drizzle with a tablespoon of oil and 1/2 teaspoon salt and the turmeric.
  3. Place in the oven and cook for about 7 to 10 minutes until the okra begins to brown on the edges. Watch this with care, as the okra does burn easily.
  4. In the meantime place the remaining oil in a skillet and add the onion, ginger and garlic and cook for about 7 minutes until the onion softens and begins to turn softly golden.
  5. Add in the powdered cumin, red cayenne powder and the remaining salt with the chopped tomato until the tomato softens. This will take another 2 to 3 minutes.
  6. Fold in the roasted okra.
  7. Sprinkle with the lime juice and cilantro and serve hot.

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Nutritional Information

Total Calories: 729 | Total Carbs: 81 g | Total Fat: 43 g | Total Protein: 22 g | Total Sodium: 122 g | Total Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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