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READY IN 45 mins

Afghan Okra

Read Reviews (5)

"A tasty Afghan dish with okra. My mom always makes this dish for us. You can also use fresh tomatoes rather than the tomato paste." — luckycharm416

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Original recipe makes 4 servings Change Servings

2 tablespoons vegetable oil
1 onion, thinly sliced
2 tablespoons tomato paste
1 pound okra, sliced in 1/4 inch pieces

1 teaspoon ground turmeric
salt and black pepper to taste
2 cups water

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Directions

Heat the vegetable oil in a skillet over medium-low heat. Stir in the onions, and cook until softened and dark brown, about 15 minutes. Stir in the tomato paste until no lumps remain. Add the okra, and sprinkle with turmeric, salt, and pepper. Pour in the water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving.

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PREP 10 mins
COOK 35 mins
READY IN 45 mins

ADVERTISE WITH US

This gets 5 stars for what it is...simple and different. It is actually quite mild, which surprised me, but it could be the age of my spice. I had last minute surprise guest come who said she would/could not eat okra unless it was fried due to the slime factor. Well, on seeing this, she said...let me try a "No, thank you portion." So, I fixed up a tiny serving, which (believe me... she would have had no problem consuming only a nibble of), and she ate the whole portion, noting that it was not slimy, even though it was definitely not fried. So, another star added for reducing the slime factor on boiled okra. Thank you for sharing this recipe, I think it would be good combined with some shredded chicken for a pita filling.

—Hezzy_tant_Cook

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Mar 02, 2011

Good ingredients, but there's no 'wow' factor to the taste. Easy to prepare.

—Carly J

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5 Ratings

Apr 17, 2012

This was a great way to cook the okra! very tasty and less slimy.

—r2

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Apr 08, 2012

A nice simple dish. I served it over millet, and used fresh tomato & tomato paste.

—Pemberley

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Dec 02, 2012

This tasted really great. Took it to a family dinner and it was a hit. It was really good to eat with rice.

—Sephiru

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Nutrition

Calories
127 kcal
6%

Carbohydrates
15.2 g
5%

Cholesterol
0 mg
0%

Fat
7.1 g
11%

Fiber
5 g
20%

Protein
3.3 g
7%

Sodium
176 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Afghan Okra

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 127
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1.1g 6 %
Cholesterol 0mg 0 %
Sodium 176mg 7 %
Potassium 524mg 15 %
Total Carbohydrates 15.2g 5 %
Dietary Fiber 5g 20 %
Protein 3.3g 7 %
Sugars 4.8g
Vitamin A 11 %
Vitamin C 50 %
Calcium 14 %
Iron 15 %
Thiamin 26 %
Niacin 15 %
Vitamin B6 21 %
Magnesium 27 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.