Bhindi Masala with Black Eyed Peas

I enjoy curry and similar Indian-inspired dishes, but they’re not always easy to get “kid approval” on because they’re either too spicy or too weird. I was looking through some of my vegan cookbooks and came across this one that I thought I could modify to take out the oil, simplify the process, and mute the heat if needed so the kids would dig it. Success!

Thanks to Isa Does It for the original recipe.

Bhindi Masala

Bhindi Masala with Black Eyed Peas

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Total Time: 45 minutes
Servings: 4

What you’ll need

  • 2 tsp cumin seeds
  • cup chickpea flour (whole wheat flour can be substituted if needed)
  • 1 medium onion, diced
  • 1 tsp sea salt
  • 1 tbsp garlic, minced
  • 2 tbsp fresh ginger, minced
  • 28 oz can whole tomatoes
  • 2 tbsp mild curry powder
  • 1 cup vegetable broth
  • 2 cups sliced okra (frozen is fine)
  • 2 15 oz cans black-eyed peas, drained and rinsed
  • 2 cups brown rice, uncooked (optional)
  • plain unsweetened coconut milk yogurt (optional)
  • fresh cilantro (optional)

How you’ll do it

  • Start rice in Instant Pot or rice cooker, or your preferred method.
  • Heat a large pot over medium-low heat. Add cumin seeds and toast, stirring frequently to prevent burning. Continue until seeds are tanned and fragrant.
  • Add a tablespoon of water and the onion. Cook until onion softens, adding water if needed to prevent sticking.
  • Add garlic and ginger and cook another minute or two.
  • Turn off heat and add flour, stirring until everything is coated and any water is soaked up.
  • Turn heat back on and carefully add just the tomatoes, reserving the liquid. As you add tomatoes, crush them up in your hands. Remember: they’re full of liquid and it will squirt everywhere, so be careful. I wish I took pictures of what I did on the wall next to my stove!
  • Add the curry powder to the pot and mix well, breaking up the tomatoes a bit more with your spoon. The sauce should start to thicken up a bit.
  • Stir in the vegetable broth and the remaining tomato juice.
  • Add the okra and black-eyed peas. Cover and bring to a boil, stirring occasionally.
  • Once boiling, reduce to simmer and cook uncovered for 30 minutes, stirring often until thickened. If it gets too thick, add a bit more broth to thin it out.
  • Serve with rice and a dollop of yogurt, topped with cilantro.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).

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