mergol de quiabos | no oil goan style okra

A simple no oil okra recipe from the Goan cuisine. it is also known as ‘mergol de quiabos’. This is easy to make and completely no fat. the recipe posted here Is Made without any oil.

This mergol de quiabos recipe is adapted from the book “the essential goa cookbook” by maria teresa menezes. It is similar to the one which my mom makes except for the method of cooking. My mom saute the onions, ginger, garlic etc all in oil first and then add the okra. In this recipe, everything is added together in the pan. Easy… Isn’t it?

goan style okra: goan style okra recipe

For a long time I wanted to try a no-oil okra recipe. It is remarkable that one really does not miss the oil in this Goan style okra. it was such a good okra dish… Slightly sweet and sour… Sweet due to onions-sugar and sour due to vinegar-tomatoes.

There are different ways of preparing dry sabzi with okra. You can also have a look at these okra recipes:

The ingredients are our everyday ingredients. a dish that is so simple and easy to make. A keeper recipe. You can serve it with plain bread, rotis or phulkas and even dal-rice.

How to make mergol de quiabos

1. Rinse the okra well with water.

bhindi, okra

2. Dry them on a large plate on their own. Or else you can wipe dry them with a kitchen towel.

bhindi, okra
3. Remove the head and the tail and discard them.

okra without head and tail

4. Chop the okra into small pieces.

chopped okra

5. Chop the other ingredients also – onion, tomato, green chili, ginger and garlic. Keep everything ready.

ingredients for bhindi bhaji

6. In a pan or kadai/wok add all the chopped onion, tomato, green chilli, ginger and garlic. Also, add a teaspoon of vinegar or balsamic vinegar or brown vinegar. Addition of vinegar helps in reducing the sliminess in the okra.

making mergol de quiabos

7. Add salt and sugar as required.

preparing mergol de quiabos

8. Cover and cook on low heat.

cooking mergol de quiabos

9. Stir after every 4 to 5 minutes, so that the okra does not stick to the pan.

preparing mergol de quiabos

10. If the okra stars sticking to the pan, then add around 2 to 3 tablespoon water, if required. Or else you can skip adding water. Continue to cover and cook.

cooking mergol de quiabos

11. Cook overall for about 15 to 20 minutes or till the okra is done.

cooking mergol de quiabos

Serve with plain bread, rotis or phulkas or as a side dish with dal-rice.

mergol de quiabos, no oil okra
More Bhindi recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Mergol de Quiabos

5 from 2 votes
An easy to make Goan style okra dish made without oil.
bhindi bhaji recipe, bhindi ki bhaji recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:side dish
Servings (change the number to scale):3
(1 CUP = 250 ML)


  • 250 grams okra (bhindi or lady finger) - chopped
  • 1 medium sized onion - chopped
  • 1 large tomato - chopped
  • 1 green chili - chopped. you can also add 2 green chilies
  • 3 small to medium garlic cloves - chopped
  • ½ teaspoon chopped ginger
  • 1 teaspoon balsamic vinegar or brown vinegar or white vinegar - i used balsamic vinegar
  • 2 tablespoons water - you can also add 3 tablespoons water or as required
  • salt as required
  • sugar as required


  • Rinse the okra well with water.
  • Dry them on a large plate on their own or wipe with a kitchen towel.
  • Remove the head and the tail and chop the okra into small pieces.
  • Chop the other ingredients also - onion, tomato, green chilli, ginger and garlic.
  • In a pan or kadai/wok add all the chopped ingredients. Also add a teaspoon of vinegar or balsamic vinegar or brown vinegar.
  • Sprinkle salt and sugar as required. Cover and cook on low heat.
  • Stir in between so that the okra does not stick to the pan.
  • Add around 2-3 tbsp water if required. Cook for about 15-20 minutes or till the okra is done.
  • Serve with bread, rotis or phulkas or as a side dish with dal-rice.
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Dassana Amit

[avatar]namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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15 comments/reviews

  1. Delicious, and very fast! This is so easy that it is almost embarrassing to accept compliments on it 🙂 Three times over dinner my mum commented on how good it was and how much she was enjoying it.

    This is the first thing I’ve made from here, having only recently found your lovely site. I am not a vegetarian, but love my veggies and find that Indian cuisines really know how to ‘gild the lily’.

    Thank you for all the work you (and your technical half) have put into making this site so usefull, attractive and easy to navigate. I’ve got several recipes bookmarked and look forward to trying them.


    • thanks peggy 🙂 you are right… indian food has a lot of vegetarian recipes and that too most of them are healthy ones. do try the other recipes as well.

  2. I tried making your recipe for mergol de quiabos and my mother really liked it. Just wanted to say thank you for sharing your lovely recipe.

    • thanks ahila.

  3. tried dis recipe today….it was awesome….hubby didnt believe i didnt use even a drop of oil!!!….thank u vry much for sharing dis recipe….

    • thanks safya for making the recipe and taking the time to comment. in fact even though i made the okra, it was difficult for me to get the fact that the okra was not made in any oil. excellent for people having cholesterol issues.

  4. wow! hey i did try the idli… do check my post 🙂 happi cooking!

    • thanks beena. i will check your post soon.

  5. I love bhindi and this looks really simple and tasty!

  6. I also was wondering whether you would ever be able to cook/fry okra without oil. We were always under the impression that the sticky okra would stick to the pan and turn into coal,however much you may keep stirring. Yeh,we will try this out and if it clicks nothing like it, freefrom the Okra’s stickiness and that of oil. We take your assurance for granted and try it out. Good Luck to us and a big thanks for freeing us from the oil.

    • thanks ram. even i was curious when i made the recipe as to what will happen to the okra 🙂 it turned out very well and tasty too. just some stirring is required and a watchful eye so that the okra does not stick to the pan. use a good quality pan for good results.

  7. Wow!! Okra without oil .. could never have imagined. I always use the most oil with any okra dish. This one I am so going to try.

    • do try this ansh. even i would always make okra with some extra oil. the results of this one surprised me totally. neither the okra were sticky nor slimy. it is due to the sourness of the vinegar and the tomatoes that the okra did not become slimy.

    • yes, mam, even we are stupified to read Okra without oil. So far none of us could imagine Okra without sumptuous oil. This should be certainly circulated to guys with “cholestoral”
      problem. And Okra is one of the delicious veg; which,we so far thought, can’t be cooked without oil. Well done.A great boon for cholestoral patients. They can enjoy Okra now.