Fried okra with garlic (Darrosh bhaji)

Updated: Nov 24, 2021

Okra is a very common vegetable in Bangladesh and India. It is prepared a number of ways, the most common is stir-fried, but it is also enjoyed stuffed and in curries.

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