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Bamiya - Lady fingers in a tangy garlicky gravy

Namita Tiwari
15 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Bamiya - Lady fingers in a tangy garlicky gravy RECIPE

Bamiya is a Middle Eastern dish prepared from lady fingers. Traditionally it is a meat dish but its vegetarian versions are also popular. After a lot of experimenting, playing with spices and improvisations, we finalised on our own version. It has become our family recipe. You'll love the lady fingers in thick, fragrant tangy gravy. Serve with ghee smeared rotis, paranthas or with naan.

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • Middle Eastern
  • Simmering
  • Frying
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. 250 grams small size fresh lady fingers
  2. 1 big onion
  3. 6-8 cloves of garlic
  4. 4 medium size ripe tomatoes
  5. 2 tablespoons ketchup or tomato puree
  6. Salt to taste
  7. 1/2 tsp sugar
  8. 1/2 teaspoon ground pepper
  9. 2 green cardamoms powdered
  10. 1 tablespoon + 1 teaspoon olive oil
  11. Lemon wedges (optional)


  1. Wash lady fingers. Pat dry. Chop off the top and tail. Make a slit from the top to the bottom stopping before you reach the end.
  2. Slice onion thinly. Keep aside.
  3. Pound garlic cloves in a mortar pestle till you get a coarse paste.
  4. Blanch tomatoes. Chop into small pieces.
  5. Heat 1 tablespoon oil in a wok. Add onion slices. Cook till translucent.
  6. Add garlic paste. Saute for 3-4 minutes.
  7. Add chopped tomatoes and salt. Stir . Cover and cook till tomatoes become mushy.
  8. Add tomato ketchup. If you are using puree, add more salt and sugar to get the right balance. Add pepper and cardamom. Stir.
  9. Sprinkle some salt over lady fingers. Toss well.
  10. Add lady fingers into the gravy. Drizzle the remaining 1 teaspoon oil. Cover and let it cook on low flame for 15-20 minutes.
  11. By the end of cooking, lady fingers should have become tender and cooked. Stir and flip gently. We want ladyfingers intact.
  12. Serve hot with lemon wedges. It tastes best with naan.

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Kalpana Arora
Kalpana Arora   Aug-31-2017


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