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Ramadan Day 13 --- Iftar Food



In my family we have a love-hate relationship with okra. I personally love okra. It’s one of the most desired Afghan vegetarian dish and made in a variety of ways. Tonight I made my favorite okra recipe and the results were delicious. When preparing, I like cutting the okra into smaller pieces so it cooks faster and the texture comes out best. Give this version of okra a try and let me know what you guys think.

The Recipe

PREPARATION 15 minutes

COOK TIME 15 minutes



1 lbs. Okra, sliced about a quarter of an inch

2 medium size onions, chopped

1 small tomato, chopped

1 Tbsp tomato paste

½ Tbsp garlic paste

1/2 Tbsp ginger paste

1 green chili, chopped

8 Tbsp oil

1 tsp salt or to taste

¼ tsp black pepper

tsp turmeric powder

½ tsp coriander powder

1 Tbsp lemon juice


1. In a pan, heat 3 tablespoons of oil over medium heat. Saute the chopped onions for 2 minutes or until onion slightly softens.

2. Add the okra and cook for 4-5 minutes until onions turn golden brown. Remove from the pan.

3. In the same pan, add 3 tablespoons of oil and add garlic, ginger, and green chili, stir together for 1 minute.

4. Add chopped tomatoes, tomato paste, turmeric, coriander powder, and salt, pepper. Lower the heat and mix everything well.

5. Add 3 tablespoons water and cook for about 3 minutes until tomatoes soften and the oil begins to seperate.

6. Add the okra, the lemon juice and mix well. Add 4 tablespoons water and close lid. Cook for 5 minutes.

7. Serve up on a plate. Enjoy!

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