Afghan okra

    45 min

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

    2 people made this

    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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    Average global rating:

    Reviews in English (12)


    This gets 5 stars for what it is...simple and different. It is actually quite mild, which surprised me, but it could be the age of my spice. I had last minute surprise guest come who said she would/could not eat okra unless it was fried due to the slime factor. Well, on seeing this, she said...let me try a "No, thank you portion." So, I fixed up a tiny serving, which (believe me... she would have had no problem consuming only a nibble of), and she ate the whole portion, noting that it was not slimy, even though it was definitely not fried. So, another star added for reducing the slime factor on boiled okra. Thank you for sharing this recipe, I think it would be good combined with some shredded chicken for a pita filling.  -  28 Oct 2010  (Review from Allrecipes US | Canada)


    Good ingredients, but there's no 'wow' factor to the taste. Easy to prepare.  -  01 Mar 2011  (Review from Allrecipes US | Canada)


    This was a great way to cook the okra! very tasty and less slimy.  -  17 Apr 2012  (Review from Allrecipes US | Canada)