Updated: Nov 23, 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, turmeric and salt and toss well to coat the okra with the oil and spices. Cook on medium heat with the lid tightly sealed for about 10-12 minutes. The okra will steam and turn soft. Test a piece to ensure that the okra is soft and the that sticky strings have disappeared. Remove the lid and fry on medium high heat till the liquids and the stickiness have completely gone. The okra should start to get slightly browned and crisp.
Remove from the heat, garnish with cilantro and serve hot.