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