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YIELD: 4 CUPS (948 ML)

 The first vegetable I remember eating and loving is, of all things, okra. I still remember picking it from my grandmother’s backyard in Chandigarh. It was fresh, crisp, and delicious. And, made Punjabi-style, it is completely addictive. Even my husband agrees that my recipe is one of the best he’s ever tasted.



  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g])
  • 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced
  • 3 garlic cloves, peeled and chopped, minced, or grated
  • 2 pounds (908 g) okra, washed, dried, trimmed and cut into ¼-inch (6-mm) rounds (6 cups)
  • 1–2 Thai, serrano, or cayenne chiles, stems removed, chopped
  • ½ teaspoon mango powder (amchur)
  • 1 teaspoon red chile powder or cayenne
  • 1 teaspoon garam masala
  • 2 teaspoons coarse sea salt
  • 1 tablespoon chopped fresh cilantro, for garnish

  1. In a deep, heavy pan, heat the oil over medium-high heat.
  2. Add the cumin and turmeric. Cook until the seeds start to sizzle, about 30 seconds.
  3. Add the onion and cook until browned, 2 to 3 minutes. This is a key step for my okra. The large, chunky pieces of onion should brown all over and slightly caramelize. This will be a delicious base for the final dish.
  4. Add the ginger root and garlic. Cook for 1 minute, stirring occasionally.
  5. Add the okra and cook for 2 minutes, just until the okra turns bright green and starts to get a tiny bit lacy. Don’t worry—we’re going to get rid of the laciness!
  6. Add the chiles, mango powder, red chile powder, garam masala, and salt. Cook for 2 minutes, stirring occasionally.
  7. Reduce the heat to low and partially cover the pan. Cook for 7 minutes, stirring occasionally.
  8. Turn off the heat and adjust the lid so it covers the pot entirely. Let it sit for 3 to 5 minutes to allow all the flavors to be absorbed.
  9. Garnish with the cilantro and serve with brown or white basmati rice, roti, or naan.
Note: 
Many people dislike okra because of its laciness. My Suraj Massi (maternal aunt) taught me to use the mango powder to get rid of that stringy lace for which okra is typically known.

The key to making this dish successfully is in drying the okra completely after washing it—and before cutting it.

Crackling Okra (Bhindi Masala)


YIELD: 4 CUPS (948 ML)

 The first vegetable I remember eating and loving is, of all things, okra. I still remember picking it from my grandmother’s backyard in Chandigarh. It was fresh, crisp, and delicious. And, made Punjabi-style, it is completely addictive. Even my husband agrees that my recipe is one of the best he’s ever tasted.



  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 large yellow or red onion, peeled and very roughly chopped (2 cups [300 g])
  • 1 (1-inch [2.5-cm]) piece ginger root, peeled and grated or minced
  • 3 garlic cloves, peeled and chopped, minced, or grated
  • 2 pounds (908 g) okra, washed, dried, trimmed and cut into ¼-inch (6-mm) rounds (6 cups)
  • 1–2 Thai, serrano, or cayenne chiles, stems removed, chopped
  • ½ teaspoon mango powder (amchur)
  • 1 teaspoon red chile powder or cayenne
  • 1 teaspoon garam masala
  • 2 teaspoons coarse sea salt
  • 1 tablespoon chopped fresh cilantro, for garnish

  1. In a deep, heavy pan, heat the oil over medium-high heat.
  2. Add the cumin and turmeric. Cook until the seeds start to sizzle, about 30 seconds.
  3. Add the onion and cook until browned, 2 to 3 minutes. This is a key step for my okra. The large, chunky pieces of onion should brown all over and slightly caramelize. This will be a delicious base for the final dish.
  4. Add the ginger root and garlic. Cook for 1 minute, stirring occasionally.
  5. Add the okra and cook for 2 minutes, just until the okra turns bright green and starts to get a tiny bit lacy. Don’t worry—we’re going to get rid of the laciness!
  6. Add the chiles, mango powder, red chile powder, garam masala, and salt. Cook for 2 minutes, stirring occasionally.
  7. Reduce the heat to low and partially cover the pan. Cook for 7 minutes, stirring occasionally.
  8. Turn off the heat and adjust the lid so it covers the pot entirely. Let it sit for 3 to 5 minutes to allow all the flavors to be absorbed.
  9. Garnish with the cilantro and serve with brown or white basmati rice, roti, or naan.
Note: 
Many people dislike okra because of its laciness. My Suraj Massi (maternal aunt) taught me to use the mango powder to get rid of that stringy lace for which okra is typically known.

The key to making this dish successfully is in drying the okra completely after washing it—and before cutting it.
Foods Healthy Vegan Recipes Vegetables

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