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Indian Style Okra

Published Tuesday, 01 July, 2014 by Sarah




  • 250 g okra, chopped into 1 inch pieces
  • 1 onion, sliced
  • a few cloves crushed garlic
  • 1/2 teaspoon ginger
  • canola oil
  • 1 large tomato, chopped
  • 1 teaspoon salt or 3/4 (according to your taste)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala (optional)
  • 1/2 teaspoon black pepper
  • 1 green chilly, finely chopped


Heat oil in a saucepan/skillet.

fry onions till translucent and edges browned. Add garlic and ginger. Fry for about a minute.

add salt, chilli powder, turmeric, garam masala and pepper.

add chopped tomatoes and saute for 5 minutes or till it becomes soft and loses its water content.

there are two alternatives for cooking the okra. It can be added directly to the sauteed tomatoes and cooked for 10-15 minutes covered or the okra can be separately deep fried and added to the sauteed tomatoes subsequently. Deep frying the okra will give you non-slimy, dry okra.

serve with chapatis or naan.

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