Sautéed Okra

Tarela Bhida

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Okra cooked this way is often used as a foundation for eggs, but we like it just by itself or as an accompaniment to simply cooked meat or fish. My grandmother used to deep-fry the okra before adding it to the sautéed onions, which gives the dish an unctuous texture. Do not be alarmed if the okra turns gummy in the early stages of cooking; it doesn’t last. This way of cooking okra makes converts of those who claim they loathe it.