The Easy Indian: Recipe for Spiced Okra


By Pallavi Sharma @TheEasyIndian


If Rajma is my favorite legume, then Okra is my favorite vegetable. I could eat it all day, every day. Well, not really, but I could eat a lot of it in one sitting. Why only southerners (I’m talking Louisiana, not Kerala) get this, I’ll never know. If you’ve ever wondered what to do with this vegetable, here’s your chance. But resist the urge to use frozen. It never quite gets the subtle crunch that makes this dish so good. Just think…20 minutes from now, you could be enjoying yourself some okra , or as we call it-bhindi.




5+ cups water

2.5 cups okra, diced into 1/2 inch cylinders

1 medium onion, diced

4 Tbsp oil, in two parts

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/4 tsp chili powder

1 tsp salt (or to taste)

2-3 Tbsp lemon juice or 1/2 tsp mango powder


Note: You will need to pans

1. Heat pan 1 on medium, add 2 tbsp oil.

2. Add okra, coat in oil, and let cook for 10-15 minutes-gently stir occasionally

for even cooking. (Reduce heat to medium-low if burners are too intense.)

3. Heat pan 2 on medium, add onions, saute until brown.

4. Add all dry spices (except mango powder), salt, and stir.

5. Combine cooked okra, onion mixture, and lemon juice/mango powder in pan 2.

6. Cook for a few more minutes if desired.

6. Serve over roti and enjoy!


More about Pallavi Sharma

After spending most of her adult life eating on the run (Pallavi used to manage the GE brand globally), she decided it was time for a change. Becoming a mom made her realize that feeding her family take out was just not an option. A huge fan of the health benefits of Indian food, Pallavi (with the help of her own mom) shares super simple and yummy Indian recipes on her video blog

Think Indian food is too difficult to cook? Think again! Join Pallavi and learn how to cook some of the healthiest AND tastiest food on the planet!

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