Roasted bhinda from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 75) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tadka dal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on May 17, 2026

    Great flavors! I used not-the-freshest okra and was disappointed in the fibrous texture. I will make this again with fresh okra.

  • Ganga108 on April 07, 2024

    Spicy and good. I had to cook it longer than specified before mixing with the spices. TBH, I usually prefer okra snacks when they are battered and deep-fried (who doesn't love deep-fried snacks), but these are also quite good and add a great textural contrast to a Vegetarian Indian meal.

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