Okra, aka ladies’ fingers or bamies is one of her favourite veggies. Trying to get inspiration for a recipe that she would enjoy, I had my memory dig into a visit to an Indian restaurant in London not so long ago.

Not sure if this is a true reproduction of what we had there but, it tastes good!    

Have a look below at the full recipe and don’t forget that you can always print it. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Here you can find more of my Veggies recipes.

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Okra Masala

Prep Time40 minutes mins

Cook Time45 minutes mins

Course: Side Dish

Cuisine: Indian

Servings: 6 People

Ingredients

• 1 Kg fresh Okra
• 2 white Onion , finely chopped
• 50 ml White Vinegar
• 1 tbsp Cumin Seeds
• 1 tbsp Mustard Seeds
• 1 tbsp dry Ginger , powder
• 1 tsp dry Garlic , powder
• 1 tbsp Turmeric
• 1 tbsp dry Coriander
• 1 tsp Chili , powder
• 40 ml Lime Juice
• 2 tbsp Garam Masala , powder
• 100 ml EVOO , Extra Virgin Olive Oil
• 2 x 400g Chopped Tomatoes , canned
• 150 ml Water
• 5 Scallions , sliced
• 2 tsp fine Sea Salt
• 1 tsp freshly ground Black Pepper

Instructions

• Start by cutting the stem/head of the okra pods without going into their flesh. Cut the okra pods into 2cm chunks and drizzle with the vinegar. Place in the sun for about 30’ to dry otherwise place them in the oven with the air circulation on to the lowest possible temperature, about 60°C and allow to dry for about 20’.
• Place a large frying pan on medium/high heat, pour 75ml of the oil and allow to heat up. Add the okra to the pan and fry until nicely browned while tossing frequently. Remove from the pan and keep aside.
• In the same pan add the rest of the oil, 25ml and allow to heat up. Add the cumin and mustard seeds and fry for a minute or two until fragrant. Then add the ginger and garlic powder and fry for an additional minute.
• Add to the pan the chopped tomatoes along with the Turmeric, coriander and chili powder. Add the garam masala along with the water and the lime juice, mix well and drop in the okra. Toss gently and simmer for 10’. Remove from the heat, garnish with the sliced scallions and serve along with your favourite rice.