Stuffed Okra

Okra, known as “lady’s fingers” in India, has a beautiful, bright green color and a wonderful taste. When buying okra, look for crisp ones in which the tail end can be snapped off and avoid the flimsy ones with black markings. My mother has tall stalks of okra plants every summer in her garden, and my daughter plucks them and eats them raw! In this okra dish, whole okra are stuffed with spices and then cooked with onions. Okra is high in fiber, which means it is good for our digestive tract. Okra can be refrigerated in a plastic bag for up to three days (Shubhra Ramineni).
By / Photography By Francine Spiering | July 16, 2016


Wash the okra. Trim the tips and heads and discard. Using a small knife, slice into each okra lengthwise down the middle as deep as possible, making sure not to cut the okra in half.

Place the ingredients for the Spice Stuffing in a small bowl. Mix well. Hold an okra in one hand and gently pry it open. Evenly drizzle about ¼ teaspoon of the Spice Stuffing into each okra.

Pour 5 tablespoons of the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the stuffed okra. Spread out the okra in the skillet. Cook for 10 minutes, turning the okra every few minutes. The okra will start to become tender and the skins will start to brown.

Reduce the heat to medium-low. Cover the skillet and cook until the okra is tender, turning the okra occasionally, about 5 minutes.

Remove the cooked okra from the skillet and place in a serving dish.

Add the remaining tablespoon of oil and the onion to the skillet. Slightly cook on medium-low heat until the onion is just a bit tender and still a bit crisp, stirring frequently, about 5 minutes. Remove the onion from the skillet and mix it with the okra. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

About this recipe

Recipe from Healthy Indian Vegetarian Cooking, Easy Recipes for the Hurry Home Cook by Shubhra Ramineni, (


  • 1 pound fresh okra
  • 6 tablespoons vegetable oil
  • 1 small onion, thickly sliced into half-moons
Spice Stuffing
  • 2¾ teaspoons ground turmeric
  • 1¼ teaspoons ground red pepper (cayenne)
  • 1¾ teaspoons salt
  • 2¾ teaspoons ground black pepper
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