Okra with Onion

Okra with Onion

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Servings: 4
Calories: 154


  • 1.1 lb Okra bhindi, washed
  • 3 tbsp Vegetable oil
  • 1 Onion medium-sized, chopped
  • 3 cloves Garlic lasan, minced
  • 1/2 inch piece Ginger adrak, minced
  • 1/4 tsp Turmeric haldi powder
  • 2 Green chillies chopped
  • 1 tbsp Vinegar sirka
  • Salt to taste


  • Wipe the okra with a cloth. Cut off the tops and discard. Chop into 1 inch pieces.
  • Heat the oil in a pan; saute onion for 2 minutes till transparent. Add garlic and ginger; saute for 30 seconds.
  • Add the okra, turmeric powder, green chillies, vinegar, and salt; mix well. Cook covered on low heat till the vegetable is tender. Open the lid and stir-fry to dry up any liquid. Adjust seasoning.
  • Serve hot.
  • Variations: Any vegetable can be cooked this way. Omit the vinegar and add tamarind pulp or 1 large tomato instead.
Calories: 154 kcal
Carbohydrates: 14 g
Protein: 3 g
Fat: 10g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 85 mg
Potassium: 429 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 894 IU
Vitamin C: 34 mg
Calcium: 113 mg
Iron: 1 mg
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