• 200g ladyfinger
  • 2 tbsp cooking oil


  • 200g ladyfinger
  • 2 tbsp cooking oil
  • 1 medium sized onion, chopped
  • 2 medium sized tomatoes, chopped
  • 1 tsp corriander powder
  • 1/2 tsp ginger-garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • salt, as required
  • 1 tbsp cooking oil


  • STEP 1
    Rinse the ladyfinger and dry it out. Then cut off the ends and stalks. Chop into roughly 1-inch pieces
  • STEP 2
    Heat 2 tbsp oil in a wok.
  • STEP 3
    Add the chopped ladyfinger and let it cook while stirring occasionally till is it soft to taste. Covering the lid for a few minutes usually helps to cook it faster. Keep aside.
  • STEP 4
    And 1tbsp oil to the same pan and tip in the onions. Cook till they become translucent.
  • STEP 5
    Add the ginger-garlic paste and saute till the raw smell has disappeared.
  • STEP 6
    Add the tomatoes and cook them while stirring till they have become soft and mushy. This could take time, depending on how finely you have chopped the tomatoes.
  • STEP 7
    Add water (if the mixture is too dry) and the rest of the spices.
  • STEP 8
    Stir well and saute for a minute or two.
  • STEP 9
    All the cooked ladyfinger and salt. Mix it up to coat it with the onion-tomato mixture.
  • STEP 10
    Cook for 4 to 5 minutes while stirring occasionally.

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