Try out these easy-to-make lady’s finger dishes

Fresh and tender lady’s finger or okra has a great natural flavour. This healthy green vegetable can be converted into tasty and spicy accompaniment for rice or rotis. It’s easy to prepare with a few simple spices and fresh ingredients. Here are some simple recipes:

Stuffed Lady’s Fingers


500 gm small and tender lady’s fingers

2 large-sized chopped tomatoes

2 finely chopped onions

6 cloves garlic

2 tsp coriander powder

1 tsp chilli powder

1 tsp cumin seeds

4 tsp oil

A bunch of coriander leaves

Lime juice to taste

Salt to taste


Chop the head and tip of the lady’s fingers, and then slit each one slightly on one side. Grind garlic, onion, chilli, turmeric and coriander powders into a fine paste. Fill this paste into slit lady’s finger. Heat oil in a saucepan and fry cumin seeds, add tomatoes and salt. Cook for two to three minutes. Add the stuffed bhindi, cover and cook on a low fire till done. Sprinkle chopped coriander leaves, squeeze lemon juice over it. Serve hot with chapattis or parathas.

Lady’s Finger Pachadi


12 lady’s fingers

1 small bowl of tamarind

4 green chillies

2 red chillies

Half tsp sugar

A few curry leaves

Pinch of asafoetida

1/4 tsp mustard seeds

1/2 tsp turmeric powder

Salt to taste


Cut the tip and bottom of the lady’s fingers and chop to fine pieces. Soak tamarind in one cup of water for five minutes, and then squeeze out the pulp. Heat oil and add mustard seeds, red chillies and asafoetida. When the seeds pop, add lady’s fingers, curry leaves and green chillies. Fry till the vegetable starts changing colour. Then add the rest of the ingredients. Cook over low fire till the vegetable is done and gravy is thick. Serve lukewarm.

Lady’s Finger Pickle


250 gm lady’s fingers

2 medium raw mangoes

2 tsp chilli powder

2 tsp mustard powder

2 tsp fenugreek

2 tsp cumin seeds

1 tsp turmeric powder

1/4 tsp mustard oil

1 tsp asafoetida

A few curry leaves

Salt to taste


Clean the vegetables and slit each one on one side. Steam the mangoes till they are soft. Cool and squeeze out the pulp. Mix in salt and the ground spices. Heat oil and add asafoetida and curry leaves. After a minute, remove from fire and add the mango pulp. Stuff a little of the pulp into the slit vegetable and put in a jar. Cover with remaining pulp and set aside for a week.

Lady’s Finger and Prawn Soup


100 gm lady’s fingers sliced

2 tbsp oil

1 litre fish stock

225 gm peeled prawns

1 tsp chilli powder

1 tomato chopped

Salt to taste


Heat oil in a saucepan. Add lady’s fingers and fry briskly, turning frequently for about one minute until soft. Pour in the stock. Add prawns, chilli powder and tomato. Stir well, and then cook gently for 15 to 20 minutes. Serve hot.