Saturday, 19 September 2015

Okra; Parsi or Persian Style

Stir fry Okra

A vegetable with lots of nutrients and health benefits, the Okra 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 that can avoid the slime. 
Try this delicious dish and share your thoughts on this vegetable with us.

Serves 4 persons

1 tbsp oil
1 kg/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 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. Cook on a low flame for about 20 minutes. Sprinkle a little lemon juice all over before serving. Serve 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 flavours of the  Persian cuisine substitute the chilli and cumin for  1/2 tsp cinnamon and 1 tsp Adiveh powders. 

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.

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