Indian Okra with Pomegranate Spice (Anardana)

  • Aug, 25 , 22
  • Shuli Madmone



1 lb. fresh okra
1 Roma tomato, chopped
1 small onion, chopped
10 garlic cloves, chopped
1 green Serrano chili chopped
2 tbsp. ground Anardana (pomegranate seed powder)
1 tsp Amchur powder
1 tsp whole cumin seed
2 tsp California chili powder
1/2 tsp turmeric powder
3/4 tsp sea salt
1/4 tsp ground black pepper
1/3 cup vegetable oil


Heat a pan over medium-heat, and then add the oil. When the oil is hot, add cumin seeds and sauté for a minute. Add onion and sauté for about 10 minutes. Add the chopped garlic and chili Serrano and sauté for additional two minutes. Add spices: California chili, turmeric, Amchur, sea salt and sauté for a minute. Add the fresh okra and sauté for a few minutes until the okra is coated with all the spices. Add the chopped tomato and mix in. Cover the pan and lower the heat. Cook for 30 minutes and stir frequently to prevent burning. At the end of cooking, add the Anardana and cover and cook for five minutes. Last, add black pepper and sauté. Serve hot.


Serve as a side dish with rice or flat bread.