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60 minutes
Prep: 15 minutes
Cook: 45 minutes
46 calories per serving view nutrition facts
4 servings
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| 1 | teaspoon | mustard seed | |
| 1 | teaspoon | coriander seeds | |
| 1/2 | teaspoon | fenugreek seeds | slightly crushed |
| 1 | teaspoon | turmeric | ground |
| 2 | teaspoons | cumin | ground |
| 2 | teaspoons | paprika | |
| 1/2 | teaspoon | asafetida | |
| 12 | ounces | okra | |
| 3 | tablespoons | mustard oil | |
| 1 | medium | onion | chopped |
| 2 | each | garlic cloves | chopped |
| 2 | each | ginger root | inch pieces |
| 4 | ounces | tomatoes | |
| 1 | each | green bell pepper | |
| 2 | each | red chili peppers |
Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred).
Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!).
Add garlic, onion and ginger; fry gently for about 10 minutes more.
Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes.
Add okra, tomatoes, green pepper and chiles.
Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes).
Serves 3-4 as a main course, 5-6 as a side vegetable.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 3.0g | 12% |
| Sugars 3.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 18% | Vitamin C | 60% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...
Looks real good for summer time. Will let you know later.
