Bhindi Masala (Okra Masala)
Recipe type: Entree
Cuisine: Indian
  • 2 Tbs. Native Forest 100% Organic Virgin Coconut Oil
  • 1 large onion, chopped
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. ground coriander
  • ½ tsp. cardamom
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, grated or 1 tsp. ground ginger
  • 2-13.4 oz. cans of Native Forest Organic Okra, chopped into small rounds
  • 1 chile pepper, seeded and chopped
  • 1 tsp. garam masala
  • 1 tsp. kosher salt
  • ¼ tsp. cayenne pepper or more to taste
  • 1 tsp. agave nectar
  • 2 Tbs. fresh cilantro, chopped for garnish
  1. Heat the oil over medium-high heat in a large pan that has a lid. Add the onion and let cook for 4 minutes until browned. Add the cumin, turmeric, coriander, cardamom, cinnamon and cloves and mix so that the onions are coated with the spices. Add the garlic and ginger, mix and cook for about 1 minute. The mixture should be very fragrant.
  2. Add the okra and cook for 2-3 minutes. Add the chile pepper, garam masala, salt and cayenne pepper. Stir to combine and cook for 6 minutes. Add the agave nectar, stir and partially cover the pan. Continue to cook for 5 minutes, stirring occasionally.
  3. Turn off the heat, cover the pan completely and let the okra sit for 5 minutes. This allows the flavors to get absorbed. Garnish with cilantro and serve over rice.
Recipe by The "V" Word at