About this recipe: A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.
My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favourite Indian restaurant. - 24 Jul 2008
Very interresting taste, I had okra on few occassions before but this one tastes differently - in a very positive way, even my husband who isn't lover of green veg liked it, ideal as a side dish. - 30 Nov 2015
Used different ingredients. I love okra !! the only thing I changed, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breadcrumbs before I fried it!! - 24 Jul 2008