Article content Most Indian food lovers are familiar with bhindi masala: this regional Punjabi-style bhindi sabji is the homestyle and comforting cousin of your restaurant favourite. Bhindi, or okra, can be a divisive vegetable. When it’s not cooked correctly it lets off a sort of sticky slime, which isn’t exactly appetizing.
When done properly though, okra is a beautiful, slightly bitter vegetable that holds up exceptionally well to Punjabi masalas (spices). The key to nailing it with okra is to always cook it at a high heat, and never cover the dish you are cooking in. Follow these two golden rules, and your bhindi sabji will be the star of your summer table.
Sabji is a blanket word for most vegetable based dishes in Punjabi food, and can imply a dry or gravy-based dish. In this case, we are making a dry sabji that is perfect to pair with naan or roti, or any flatbread bread of your choice. It also works great over a quinoa bowl or served as a side with roasted chicken.
However you enjoy your bhindi, do add it to your diet because it is considered a superfood and is packed with nutrients. More importantly though, it’s delicious. Bhindi (Okra) Sabji 6 cups of chopped bhindi (okra), approximately 35-40 bhindi 3 tbsp.
olive oil for frying okra 2 tbsp. ghee 1 tbsp. cumin seeds 11⁄2 cups finely chopped onion 4 cloves chopped garlic 2-inch piece chopped ginger 1 green chili chopped (optional) 11⁄2 cups chopped Roma tomatoes 1 tbsp.
coriander powder 1⁄2 tbsp. cumin pow.