Quick and easy Indian-style okra

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    Quick and easy Indian-style okra

    Quick and easy Indian-style okra

    (18)
    30min


    16 people made this

    About this recipe: 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 pitta and yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice.

    Ingredients
    Serves: 6 

    • 5 tablespoons vegetable oil
    • 1/4 teaspoon mustard seed
    • 1 pinch asafoetida powder
    • 1 medium onion, thinly sliced
    • 1 clove garlic, peeled and sliced
    • 1/4 teaspoon cumin seed
    • 1/8 teaspoon ground turmeric
    • 1 large tomato, chopped
    • 450g sliced okra
    • 1/4 teaspoon chilli powder
    • 1 teaspoon amchoor
    • salt to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a medium frying pan over medium heat, and cook mustard seed until it begins to pop. 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 & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    12

    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 sensitive to chilis), but just lots of cumin, coriander, turmeric, ginger, etc. But when I made this recipe, even though I added twice the stated amounts of each spice (as Manisha said the spices could be increased, and I knew the amounts were very small for our tastes), AND I added chopped fresh coriander, it was still disappointingly bland. I also used about 1/2 of the recommended oil. I gave the recipe 2 stars because it still has some of the basic ingredients for a good okra dish, and it may be good in a pinch (when you're not in the mood to chop/measure out a bunch of ingredients).  -  11 Jan 2007  (Review from Allrecipes US | Canada)

    by
    12

    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't like the dish. I really liked the onion and tomato combination with the okra.  -  22 Dec 2002  (Review from Allrecipes US | Canada)

    by
    9

    I've made this several times without the asafoedita, and it's always tasted great.  -  24 Mar 2003  (Review from Allrecipes US | Canada)

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