This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.

We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.

Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Black Onions, Roast Okra with Tomato, Lemon and Coriander Seeds, Parsi Okra Patia, and Greek Okra in Tomatoes and Olive Oil.

Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.

Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi

ingredients

700g okra

6 Tblspn ghee or vegetable oil

2 medium onions, finely chopped

6 cloves garlic, finely chopped

0.5 tspn turmeric powder

pinch Indian chilli powder

50ml water

sea salt and freshly ground black pepper

garnish

coriander leaves

method

Rinse the okra, dry them individually, and trim them without cutting into the seed cavity. Trimming the top to the conical shape looks prettiest.

Heat the oil in a kadhai or frying pan over a medium heat, and saute the onions and garlic, stirring frequently, for 5 minutes. Add the okra and saute for another 5 minutes. Add the turmeric, salt, pepper, chilli powder and water. Stir to mix well.

Cover tightly and lower the heat to steam gently for 15 – 20 mins or until the okra is tender, stirring very gently every 5 minutes.

Once the okra is cooked, remove the lid and boil away any remaining liquid so the okra has a dry look.

Garnish with coriander leaves and serve.

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