Quality Living Styles

Easy Dinner Recipes

Okra also knowns as Bhinda or Bhindi

This is another popular dish with many friends and family. As a child it was often served at the dinner table, as we had Okra growing in the yard. My mother grew all kinds of vegetables and this was a firm favorite with her. Okra is best served when it is young and soft. But my mother had ways to use even the hard stalks. She often put them into a pot of Dhall which enhanced the flavor.

There are several ways to cook Okra, including stuffing them, cooking them without the ground chili, and using dry chilies instead. Those recipes will follow. I will give you just a simple recipe here. Okra tastes really nice with a lot of onions. So if you do not like a lot of onion use less than the amount that I have mentioned below.

Most often I use the frozen variety as it is time saving. If using the frozen variety, please be careful when you add the okra into the hot oil as it will splatter. I would suggest using a spoon with a long handle to to transport the Okra to the pan thus avoiding hot oil splattering on you. It also helps if you remove it from the freezer at least half hour before you cook. This will allow time for any ice in the pack to thaw.

Once you add the Okra into the hot oil, put on the lid of the pot until you hear the spluttering stop. Then remove the lid as you will have to closely watch this process to see that the Okra does not burn. You will also need to swirl the Okra to ensure even cooking.

In the summer when Okra is so fresh and plentiful in the farmers markets I do purchase it. Please note that cooking Okra by itself in a pan of shallow,hot oil will remove the stickiness. After this process you can then proceed to cook it in the regular way.


  • 16 oz. Okra fresh or frozen
  • 1 large onion
  • 6 tablespoons Canola oil
  • ½ teaspoon crushed ginger (optional)
  • 2 teaspoons garlic
  • 1 tomato, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon fennel (soomph) powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric (optional)
  • salt, 1 tsp. or to taste


  • If using fresh Okra, wash them and cut of the stems. Dry them and the slice in rounds

  • Slice onion

  • Heat oil in a large flat pan on a medium-high setting. Add Okra and mix in hot oil
  • Okra will sizzle in the hot oil. Turn to ensure all sides get browned. You will notice a gooey stuff oozing out. The heat will burn this off.
  • If you have a non-stick pan or griddle you can do the same process with minimum oil
  • When the stickiness ends, the Okra is ready to be removed. Try and scoop it out of the pan, minus the oil. Set aside
  • Use about 3 tablespoon of the remaining oil to sauté the sliced onions, then the tomatoes
  • Add garlic, ginger, & spices. Stir to blend ingredients. When tomatoes appear soft add the Okra. Cook for about 10min.
  • Add salt
  • It should be ready to be served with any kind of bread or rice and dhall
A dish of delicious cooked Okra

Cooked Okra ready to be served
[Photographer: Nirmala Pather]

Okra cooking on pan on stove

Okra cooking in pan. Note the stickiness in pot.
[Photographer: Nirmala Pather]

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address
I will be happy to help with inquiries. The site will be regularly updated with tasty recipes, hints and tips. You will find my contact information at Contact