Rating: 3.5 stars
19 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

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Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

146 calories; protein 1.8g; carbohydrates 8.6g; fat 12.5g; sodium 6.2mg. Full Nutrition
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