Tomato Bhindi Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 250 g fresh okra
  • 1 medium tomato, chopped
  • 2 tbsp tomato puree (fresh or canned)
  • 1 stalk curry leaves
  • 1 tbsp coriander leaves, finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander seed powder
  • 1/4 tsp turmeric powder
  • 2-3 pinches asafoetida
  • 1/4 tsp each cumin and mustard seeds
  • salt to taste
  • 1 tbsp oil

How to Make Tomato Bhindi Sabzi

  • Snip off stems and tips of okra. Chop into 1/2-inch thick round pieces.
  • Heat oil in a saucepan.
  • Add seeds, asafoetida, curry leaves and allow to splutter.
  • Add okra and stir fry till they are done, but not mushy.
  • Remove okra with a perforated spoon and keep aside.
  • Add tomato into the same pan and stir and simmer for a minute.
  • Add all masalas powders, salt and stir. Add tomato puree.
  • When puree begins to boil, reduce heat and simmer for a minute.
  • Add in cooked okra, stir, cover and cook for 2-3 mins.
  • Take off fire and pour into a serving dish. Garnish with coriander leaves.
  • Serve hot with puris, chapattis, or rice.