Afghan okra

    Afghan okra

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    About this recipe: Okra and caramelised onions are simmered in a turmeric-tomato sauce in this side dish from Afghanistan.

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 onion, thinly sliced
    • 2 tablespoons tomato puree
    • 450g okra, sliced in 1/2cm pieces
    • 1 teaspoon ground turmeric
    • salt and black pepper to taste
    • 475ml water

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the vegetable oil in a pan over medium-low heat. Stir in the onions and cook until softened and dark brown, about 15 minutes. Stir in the tomato puree until no lumps remain. Add the okra and sprinkle with turmeric, salt and pepper. Pour in the water and bring to the boil over high heat. Reduce heat to medium-low and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving.

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