Okra with Coriander (Cilantro) – Bamiya

20 min Cook
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Call them okra, ladies’ fingers, Bamiya (in Greek and Arabic), Bhindi (in Hindi) or call them slimy, I don’t care.  I love okra stewed, fried, braised, and roasted.  If not properly cooked, then I can see why people will steer away from this vegetable, however, my mother carefully prepared these, and we never really felt the slime.  

fresh okra

Fresh cut garden okra.

It wasn’t until I started traveling and landed in India.  I tried Bhindi Masala and just instantly fell in love again with Okra.  I was already accustomed to eating them braised with onions and tomatoes, however, the masala and Indian spices really elevated this dish. 

I then made it over to Kuwait, Saudi Arabia, UAE, Egypt, and Lebanon, and fell in love again with okra.  I tried them stewed and fried with just onions and coriander (cilantro) and garlic and lemon.  I have adapted this dish to my taste and I hope you enjoy it as much as I do.  You can use fresh or frozen (already sliced) okra for this dish.  Although fresh work, so does the frozen kind; they should be sliced. 

sliced fresh okra

Sliced fresh garden okra.

You can serve this with a grilled steak, baked chicken, or even some pan-fried fish.  You can also eat this hot, warm, room temperature, or even cold.   The main ingredients are olive oil, lemon, garlic and fresh chopped coriander (cilantro). 

olive oil lemon garlic coriander cilantro

Okra with Coriander (Cilantro) - Bamiya

Okra with Coriander (Cilantro) - Bamiya

Delicious okra with freshly squeezed lemon, minced garlic, freshly chopped coriander (cilantro) pan-fried in extra virgin olive oil.
prep time
10 min
cooking time
20 min
total time
30 min


  • Non-stick pan


  • 1 lb. (450 grams) fresh or frozen okra

  • 4 Tbsp Extra Virgin Olive Oil, divided

  • 6 garlic cloves, minced

  • 3 Tbsp lemon juice

  • ¾ cup chopped coriander (cilantro)

  • Salt and freshly grated black pepper to taste


Defrost your frozen okra and wash in a colander. This step is optional, but I always wash all my frozen vegetables.
Add your okra to the pan, add your first 2 Tbsp. olive oil, and then pan-fry for 2-3 minutes until all the water has been absorbed. It is best to use a non-stick pan for this recipe.
Continue to cook until your okra starts to brown. This can take anywhere from 6-8 minutes. At this point, add the remaining 2 tbsp of olive oil and continue to fry for another 5 minutes.
Now, add ½ cup of your chopped coriander cook for 1 minute.
Add your lemon juice and continue to stir and coat.
Remove from heat and garnish with the remaining chopped fresh coriander.
Enjoy! Bon Appetit! Kali Orexi!


By all means, use fresh okra when in season. I just find it easy and handy to make this with frozen okra and it produces a consistent outcome each and every time. You could add some Aleppo pepper flakes or Cayenne pepper to kick up the heat or leave it as is. You could also saute some onion with the garlic for added flavor.

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