Sabji Masala Recipes

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Bhindi Subzi Recipe (Spicy Okra) Recipe

The taste and texture of okra differ drastically depending on the cooking method. I’m not a fan of the "slimier" preparations of okra, so I typically pan fry the veggie to keep it dry. In this recipe I used onion-flavored oil to cook the okra, then seasoned it with the usual Indian spices such as cumin, coriander, turmeric, red chili powder and a touch of garam masala. Once the okra was softened, I drizzled it with lemon juice and added a bit of sugar to balance the flavors.

I usually serve this with dal (lentil dish), barbari bread (sesame-studded Persian flat bread) or basmati rice. My mother-in-law and the girls have all gone on vacation for the summer, so it's just Lulu, baby Aria, Daddy (my father-in-law) and me at home. Daddy really enjoys Indian spicy food, so I hope my cooking makes him miss his wife and girls a little less. 


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Okra Tomato Curry Recipe (Bhindi Masala) Recipe

I used to eat okra just plain, cooked in boiling water for a few minutes, seasoned with salt and drizzled with a little sesame oil. When I first met Baji (my husband Lulu's grandma), she was surprised by how I prepared okra (it's called bhindi  in Urdu). She immediately showed me what she called sabji masala. Sabji means vegetables in Urdu, and for the longest time, I had no clue why Baji would always talk about sabji with me because I didn't understand the meaning of the word. The okra, once pre-cooked (Baji deep-fried them), are finished by simmering in a spiced tomato mixture.

Some people object to what they call the "sliminess" of okra. If you do, you need to deep fry them. That’s everyone’s favorite preparation, but it’s not the healthiest. Give both a try, and see which one you like.


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