Okra Cafreal

Chef Marlon Lobo’s

Gourmet Food 5’iles


You can find this column wednesday on Herald newspaper

Okra Cafreal

With the beginning of Lent, a lot of us around the world are puzzled over what to eat, during these 40 days. For me, this is the best time to practice on my Vegetarian dishes. So here’s one of my simple but delicious vegetarian dishes ‘Okra Cafreal’, its Goan, out of the box and mouth-watering!



Okra – 10no.

Green Chillies – 7 or 8 no.

Coriander leaves – 100gm

Ginger (chopped) – 2tbsp

Garlic – 1 pod

Khus Khus – 1tbsp

Peppercorns – 10no

Cinnamon – 2 inch piece

Cumin – 1 ½ tsp

Turmeric – 1tsp

Tamarind paste – 2tbsp

Cloves  – 6no.

Salt – To taste


1: Wash the okra. Slit one side of each okra to create a pocket using a sharp knife and season with salt.


2: Blend together the green chillies, coriander leaves, ginger, garlic, khus khus, peppercorns, cinnamon, cumin, turmeric, tamarind paste and cloves in a blender to a smooth paste. You may add a bit of oil, if the masala mix turns out dry.


3: Stuff each okra with the masala mix, also coat evenly on the outer sides.


4: Heat a pan on medium flame and add the oil. Shallow fry the stuffed okra, turning regularly to evenly cook on all sides.


5: Serve with Goan salad!!

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