Bhindi Tamatar Subzi

(Okra with tomato)

Bhindi Tamatar Subzi
Preparation time
Cooking time


For 3 Person(s)


  • 0.5 kilo(s) bhindi (okra)
  • 4 teaspoon(s) vegetable oil
  • 0.5 teaspoon(s) cumin seed
  • 1 medium-sized onion, thinly sliced
  • 1 medium-sized tomato, cut in half and sliced 1/4
  • 0.5 teaspoon(s) turmeric powder
  • 1 teaspoon(s) salt, or to taste
  • 1 tablespoon(s) coriander powder
  • 0.5 teaspoon(s) cayenne pepper
  • 2 teaspoon(s) fennel seeds, grounded coarsely
  • 0.5 teaspoon(s) amchur (mango) powder

Bhindi Tamatar Subzi Directions

  1. Wash and drain okra, pat dry with paper towels. Remove stem ends and the tips.
  2. Slice okra in half, set aside.
  3. Heat 1 tsp. of oil in a nonstick frying pan over medium-high heat.
  4. Add cumin seeds and fry until golden brown.
  5. Add onion and tomato and layer okra with it.
  6. Sprinkle turmeric powder, salt, coriander powder, cayenne pepper, and ground fennel seeds on okra.
  7. Stir gently with a spatula.
  8. Cover the pan, reduce heat, and simmer until okra is tender.
  9. Remove the lid, raise heat to medium.
  10. Add mango powder and stir gently.
  11. Pour the remaining 3 tsps oil around the sides of the pan allowing it to flow to the bottom of the pan.
  12. Fry 5-7 minutes, stirring gently with the spatula.
  13. Serve in a plate.