Cooked Okra – Goan Ladyfingers Recipe

29 May

Sometimes the most simplest ingredients make for the best tasting dishes and this is one of those recipes. My husband and me love this old goan recipe of ladyfingers(Okra, Bhindi) that he willingly makes the trip once’s a week to the Indian stores to buy okra along with Chinese long beans. It is simple vegetarian clean eats unlike Fried Okra πŸ˜‰ .


Apart from okra the other star ingredient is Kokum( Garcinia Indica) and in portuguese is called BrindΓ£o.Β  Goan’s call it aamsul or binda sul in Konkani. It is a sour fruit mostly used in goan and maharashtrian cooking. Hard to find in the US, I have to get mine when I visit Goa. The one I am using is almost 2 years old. It’s sour and slight fruity smell makes for a great addition to a dish on top of it’s nice reddish black color when soaked in water. It is great for digestions and is used to make an after meal sour drink called Sol Kadi with water, cilantro, green chilli and coconut milk(optional). It was a staple at my engineering hostel(dorm) kitchen. It is more popular in a hindu household. They also make a syrup called Xarope de BrindΓ£o


My quick tips to beat the slime πŸ™‚

  • Wash the okra and cut and line it on a cookie sheet to dry about 2 hours.
  • While cooking mix the okra with the spices gently and then cook on lower medium heat just checking it and not over sauteing or stirring.

Serving Size:Β  6


2 lbs of cut okra

1 medium diced onion

1/2 tsp of cumin seeds

4-6 chopped garlic

8-10 kokum

1 chopped jalapeno

1 cup water

salt to taste


Heat oil in a pot saute onions, jalapeno and cumin till the onions are soft. Next saute the garlic.

Once done add the kokum, water, salt and cover and simmer the liquid.

Next add the cut okra mix gently, cover and cook for 20 minutes check in-between and just stir once or twice.

okra-fried-recipe-bhindi-lady-finger-indian-vegetable-kokum-goanYou can also add fresh grated coconut 5 minutes before you take it off the heat.

Perfect as a side and tastes even better the next day as the okra absorbs all the flavors. As a Goan I know okra is used in 2 goan dishes. The other is the famous Ladyfinger and Prawn(shrimps)Curry.

saute-okra-lady-finger-gumbo-recipe-indian-fried-fryΒ Β  You can also check my version of the popular Indian restaurant Tava Bhindi Masala Fry or Spiced Sauteed Okra recipe here.


66 Responses to “Cooked Okra – Goan Ladyfingers Recipe”

  1. Mr. Militant Negro May 29, 2015 at 8:03 pm #

    Reblogged this on The Militant Negroβ„’.

    • Nandini May 30, 2015 at 7:55 am #

      Thank You so much Juessepi for the re-blog. You have a great weekend πŸ™‚

  2. conniecockrell May 29, 2015 at 9:10 pm #

    To be honest, the best part of the dish you pictured seems to be the rice. I’ve not had good experiences with okra. Slimy is the best description I can render. Hope everyone else will try it and give a good review here. Then, I might try it.

    • Nandini May 30, 2015 at 7:59 am #

      Thank You Connie. I can totally understand. I am hoping as well.

    • bnanno June 20, 2015 at 3:20 am #

      You have to wash the okra and dry it individually rubbing with a clean towel to get rid of the “lace”. This is how I have always seen it being done in Punjab. In stir-fried (bhuna) recipes we add a sprinkling of besan to crisp up the okra.
      Also add the okra to the onion-based masala, but do not add water at any point. Keep it cooking over low heat without stirring too much, then let it steam covered. You will get bhindi withour the “lace”.
      It’s a delicious vegetable, don’t give up on it!

  3. Tanveer Rauf May 29, 2015 at 9:25 pm #

    I love okra very much whether its fried or with okra and meat and curry or with a slit in the middle filled in with cumin seeds, salt, powder coriander and deep fried. what is KOKUM?

    • Nandini May 30, 2015 at 8:03 am #

      That is so good to know Tanveer. And thanks for sharing your recipe:-). Kokum is similar to tamarind mostly used in Goa and Maharashtra.

  4. imagineyourselfdancing May 29, 2015 at 9:32 pm #

    Hi There, I just found kokum on I ordered me some. I enjoy your recipes. Thanks so much for sharing. Merlyn Monteiro

    • Nandini May 30, 2015 at 8:05 am #

      Thank You so much Merlyn for letting me know. You have a great weekend πŸ™‚

  5. Freda @ Aromatic essence May 29, 2015 at 9:54 pm #

    Looks yummy! We add a little grated coconut πŸ™‚

    • Nandini May 30, 2015 at 8:06 am #

      Thank You Freda. Grated coconut is a great add to this recipe πŸ™‚

  6. Marneymae May 30, 2015 at 4:53 am #

    O I love okra!
    Looking forward to its arrival here in late Summer
    Looks like a great recipe!
    Thanks for sharing it

    • Nandini May 30, 2015 at 8:09 am #

      Thank You so much Mareymae. That is so awesome πŸ™‚

  7. Maryanne May 30, 2015 at 5:06 am #

    Okra is my favorite dish — cooked! I used to be a raw foodist and had it raw several times, but where was my head? Ha-ha πŸ™‚

    • Nandini May 30, 2015 at 8:12 am #

      Wow!!! Maryanne you sure are bold to be a raw foodist. Not too sure If I would be able to πŸ™‚

      • Maryanne May 30, 2015 at 1:07 pm #

        It didn’t last long. I was on and off for several years. The only good thing about raw food is that you stay thin without trying. I really don’t think it’s the healthiest lifestyle. It’s great to eat a lot of raw foods, but mixed with healthy cooked is ideal.

        • Nandini June 1, 2015 at 8:04 pm #

          “Looking thin” would be my only motivation If I ever do it Maryanne. You are very much right. We need to follow a healthier food pattern for our overall fitness.

  8. STAN THE MAN May 30, 2015 at 6:35 am #

    Hi Nandini!

    I did not know that OKRA was another name for LADY FINGERS, Here in the UK the Pakistan community call it that. I recall Me mum would make a red curry with Goan prawns and lady fingers. She used to call them BANDE. There is this place called St.Steven in Ilhas, Goa, where they grow landy fingers. Apparently, the lady fingers they grow here are the best in Goa. The people from the Island ST.STEVEN are called BANDERKARS. Anyway, Your dish looks amazing. Again My spouse likes lady fingers. So She will certainly give it a go. Will let You know, when We give it go. Have a wonderful weekend and a brilliant week ahead.

    • Nandini May 30, 2015 at 8:35 am #

      Thank You Mr Stan. Yes they call it Okra out here and eggplant for brinjal. The bande and prawn curry is still very famous in Goa. St Estevam is a beautiful island. My dad was from there. That is so good to know that Mrs Stan likes ladyfingers. Yes, please let me know when ever she makes it. You and Mrs Stan too have a great weekend.

  9. Ann May 30, 2015 at 6:09 pm #

    Great idea for okra! We grow a ton of that in the summer here in Texas. Always looking for a new recipe.

    • Nandini June 1, 2015 at 8:05 pm #

      Thank You so much Ann. I hope you do give it a try πŸ™‚

  10. Loretta May 30, 2015 at 6:29 pm #

    Love ladyfingers and your recipes look fantastic. Are those sour things the same as what they use in amotik? Another Goan delicacy? :). I love reading Stan the Man’s comments on your posts :). He definitely knows his Goan dishes :))Have a great weekend Nandini.

    • Nandini June 1, 2015 at 8:09 pm #

      Thank You Loretta. Yes it is the bindasul πŸ™‚ . You are right, he is very well informed and it’s great to meet another Goan on the blogosphere. You have a great week too Loretta πŸ™‚

  11. jacksjottings May 30, 2015 at 8:20 pm #

    Thanks you not only for the liking my post but also for all the appetising recipes.
    I will tell my partner (my pommiepalwordpress) to look in on your blog.
    She is more into cooking than I am, I am into the eating.

    • Nandini June 1, 2015 at 8:10 pm #

      Thank You Jack, appreciate it very much :-). I know how that goes, my husband would say the same πŸ™‚

      • jacksjottings June 2, 2015 at 6:37 am #

        He is like me a lucky man. πŸ˜‰

        • Nandini June 3, 2015 at 1:33 pm #

          If I may say……Yes he is Jack πŸ™‚

  12. peter May 30, 2015 at 10:04 pm #

    Reblogged this on G2P leather Goods Thailand and commented:
    love this simple vegetable delicious

    • Nandini June 1, 2015 at 8:12 pm #

      Thank You so much Peter for the re-blog. That is very kind.

  13. Laura @ Feast Wisely May 30, 2015 at 10:42 pm #

    I love okra, if only it was more readily available and a little cheaper here in Australia……

    • Nandini June 1, 2015 at 8:24 pm #

      Ohhh…I know it is hard to find. We have it only in Asian markets where I live and it is expensive here as well. Reading your comment I think I should grow my own but since we are in a severe drought we have water restrictions.

      • Laura @ Feast Wisely June 1, 2015 at 11:14 pm #

        Glad to hear it’s not just me – I assumed it grows in abundance and is available cheaply elsewhere – but sounds like it’s like the gold of the vegetable world!

        • Nandini June 3, 2015 at 1:31 pm #

          I guess it is Laura πŸ™‚ . Take Care.

  14. jmsabbagh May 30, 2015 at 10:53 pm #

    My wife tried the okra recipe today and we love it .Back in Lebanon they cook okra in dishes like fajitas. ,Regards.Jalal

    • Nandini June 1, 2015 at 8:26 pm #

      Thank You Jalal for the kind note. I am so happy to know you guys enjoyed it. Please pass on my appreciation to your wife.

  15. deelightfullyveg May 31, 2015 at 1:08 am #

    Interesting flavour combination! Will try πŸ™‚

    • Nandini June 1, 2015 at 8:28 pm #

      Thank You! Yes it is but it works out perfect πŸ™‚ .

  16. fromthefamilytable May 31, 2015 at 7:48 am #

    Wow! A new way to cook okra instead of the old Southern standby, okra and tomatoes. Thanks.

  17. dmariebates May 31, 2015 at 8:41 am #

    This looks good. It reminds me of the southern okra and tomatoes dish I grew up with.

    • Nandini June 1, 2015 at 8:49 pm #

      Thank you so much Marie πŸ™‚ .

  18. familyrulesbyplainjane May 31, 2015 at 1:05 pm #

    This looks delicious! I grew up eating fried okra on visits to my Texas relatives. I’ll have to try it this way.

    • Nandini June 1, 2015 at 9:06 pm #

      Thank You so much. Fried okra is popular for sure πŸ™‚

  19. blueswingproject May 31, 2015 at 2:36 pm #

    Great pictures of food and scenery πŸ™‚

    • Nandini June 1, 2015 at 9:07 pm #

      Thank you so much πŸ™‚

  20. Kim@Day7Kitchen June 1, 2015 at 11:50 am #

    I love making okra too! I put it in a tomato-ey shrimp gumbo stew!

    • Nandini June 1, 2015 at 9:10 pm #

      That is awesome Kim πŸ™‚

  21. atasteofmadess June 1, 2015 at 7:59 pm #

    My mom makes something like this, but never shares the recipe. Now I have one!

    • Nandini June 1, 2015 at 9:15 pm #

      Cats out of the bag Cathleen πŸ˜‰

  22. onceuponafestival June 2, 2015 at 10:05 pm #

    I love your blog!

    • Nandini June 3, 2015 at 1:35 pm #

      Thank You! I appreciate you saying that πŸ™‚

  23. edgarone2 June 3, 2015 at 10:17 pm #

    I love okra fried or sautΓ©ed.Thank you for the recipe.

    • Nandini June 5, 2015 at 5:35 pm #

      That is so awesome. We love it too πŸ™‚

  24. The Sock Mistress June 5, 2015 at 7:33 pm #

    Aha so thats how you stop it being slimy! I love it when I order it in a restaurant but hadn’t figure it out at home!

    • Nandini June 5, 2015 at 9:38 pm #

      It’s not a full-proof guarantee. It has worked the last couple of times :-). I would encourage you to give it a try πŸ™‚

      • The Sock Mistress June 6, 2015 at 1:30 am #

        I will have to try hunting some down, it’s not easy to find here.

  25. Maiko Natsukawa June 7, 2015 at 2:27 am #

    Thank you for liking my blog post on a gluten free pie recipe. I see you have a good blog here. I must come to read more.

    • Nandini June 9, 2015 at 12:18 pm #

      You are so welcome Maiko. I am happy you liked my blog πŸ™‚

  26. Linda Creation June 7, 2015 at 8:02 am #

    Woooooow ma mum style

  27. Mariposaoro June 19, 2015 at 5:35 pm #

    Yum!! Love okra!! Slimy or not!

    • Nandini June 19, 2015 at 10:29 pm #

      That is so awesome πŸ™‚

  28. Poem and Dish June 20, 2015 at 7:26 am #

    Nandini this looks great

    • Nandini June 20, 2015 at 8:27 am #

      Thank You so much :-). Regards.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: