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