Saturday 19 September 2015

Okra; Parsi or Persian Style

Stir fry Okra 

Okra is a vegetable with lots of nutrients and health benefits. It is a love it or leave it vegetable. 

It can be slimy and tasteless when prepared without love. Yet it is delicious with a little hint of spice, and when flash cooked on a high heat, it can avoid the slime. 
Try this delicious dish and share your thoughts on this vegetable with us.

Serves 6

1 tbsp oil
1 kg/ 2.2 lb small whole okra
2-3 medium finely chopped onions, golden brown
2 finely chopped mangoes
1 tsp salt
Pinch of brown sugar
2 small peeled and diced or sliced tomatoes
2 slit green chillies
1 tsp freshly grated garlic
1 tsp freshly grated ginger
1 tsp cumin
½ tsp red chilli powder

Juice of half fresh lemon

Heat the oil and add the okra. Cook them on a high flame for a few minutes until the water has dried and they start to look slightly brown. Add the spices, except for the lemon juice. Mix well and cover well. Cook on a low flame for about 20 minutes. Sprinkle a little lemon juice all over before serving. Serve it hot with chapattis.


While fresh is best, flash frozen okra can be used. Rinse the frozen vegetable, leave it in a collander for a few minutes to drain, or use a paper towel to dab dry before starting to cook. The less wet they are, the easier it is to get them to be crisp rather than soggy.


If you enjoy the flavours of Persian cuisine, substitute the chilli and cumin for 1/2 tsp cinnamon and 1 tsp Advieh powders.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more recipes from the Parsi Food collection click

Super Persian recipes can be found on

For more on Okra click on the link below.

No comments:

Post a Comment