• lb. okra 

  • 2 onions

  • 2 green chillis

  • 1 clove garlic

  • 1-inch fresh root ginger oil for frying

  • 1 tablespoon ground coriander

  • 1 teaspoon turmeric powder

  • * 2 oz. tamarind, soaked for 30 minutes in

  • 8 tablespoons boiling water

  • 1 ½ oz. creamed coconut

  • 2 tomatoes, quartered salt to taste

  • * Squeeze the husk and discard. Strain the liquid.



Top and tail okra, wash and cut in half. Finely, mince onions separately, and then mince the green chillis, garlic and ginger. Heat some oil in a sauce¬pan and fry onions till brown. Add chillis, garlic and ginger and fry for another three minutes. Add coriander and turmeric and fry well. Now add tamarind water and coconut bring to the boil, lower heat and simmer for 30 minutes. Add okra and tomatoes, season with salt, and cook for a further 5-10 minutes.


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