Quick and Easy Indian-Style Okra

Quick and Easy Indian-Style Okra

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MEDHALEE 0

"This is a quick variation of an Indian okra dish that my mother used to make. My 3 year old daughter simply loves this dish. It can be spiced up to suit your palate...Serve with Indian rotis or pita and plain yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice."

Ingredients

30 m {{adjustedServings}} servings 146 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
  2. Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.
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Reviews

14
  1. 16 Ratings

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This dish was extremely bland to my taste. I am American, but I cook only Indian food for myself and my Indian fiance. We are used to spices- not terribly hot chili spice (he's actually very s...

This is a great dish. The Indian spices were just right -- definitely not what I would call spicy-hot, just good and flavorful. The dish is not so exotic that not-so-adventurous palates wouldn...

I've made this several times without the asafoedita, and it's always tasted great.