Updated: Nov 24, 2021
This Banladeshi okra dish is a very simple and delicate dish. The cooking technique allows the chef to get rid of the stickiness very easily and the okra is just cooked, turns a beautiful dark green color and is flavorful. This is the perfect side dish for any party or everyday at home.
This is a wonderful cookbook on Bangladesh cuisine, filled with authentic recipes. The cuisine is very similar to Indian cuisine, but the dishes do have their specific nuances and flavors. I have just begun to cook from here and learn about the flavors, and you will see me cook from this book again, soon. I recommend this cookbook fro those who want to experiment with and learn from this cuisine.
For more recipes from this beautiful cookbook, click here.
2 tablespoons oil
1 small onion, finely sliced
4-5 cloves garlic, finely sliced
1 lb okra, cut into 1/4 inch circles
1-2 green chilies, cut longitudinally into half, or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt, to taste
Cilantro, minced for garnish
Prepare the okra by wiping them down with a damp paper napkin to clean them. remove the stems and cut into 1/4 inch circles. Spread out on a tray in a single layer to dry for 15 minutes.
While the okra is drying prepare the rest of the ingredients as specified.
Heat the oil in a wide pan or wok on medium heat and add the onions and garlic. Sauté till the onions are a light golden, about 5-7 minutes.
Add the green chilies and the okra and sprinkle the mix with the cumin, turm