Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.
3/4 teaspoon brown mustard seeds
1 tablespoon canola oil
1 teaspoon ground coriander
1 teaspoon finely chopped serrano chile
1/2 teaspoon kosher salt
1/4 teaspoon curry powder
1 pound small to medium okra pods, trimmed
How to Make It
Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.
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One of the few fast veggie recipes that's actually as fast as it claims, yet still has interesting depth of flavor. Good option for okra, would make again. I served with CL's crockpot chicken korma; i was a good way to round out the meal. Just don't forget to toast the mustard seeds BEFORE you add the oil. I wasn't paying enough attention to the recipe and OOPS that was an oil-splattering mess.
I baked the okra before and it turned out great. I also used less salt. One thing that happened was that when I was frying everything, the frying pepper made me cough a lot and I don't have a vent in my kitchen.
I love this simple recipe. Makes a great side dish for any indian inspired main course. I often make this with Tandoori chicken. Also, I have never made this recipe with Okra, but I have used this recipe many times substituting the Okra for Green Beans or Zucchini. Always turns out great!
I am not an okra fan, and I really enjoyed this. The texture was not bad and flavors were very good. Next time I will toast the okra first like a previous reviewer suggested. Will definitely make this again.
Wow - delicious! I am a huge okra fan & this will be in my favorite okra recipe rotation. I didn't add the serrano, because I didn't have any, but will be sure to top it with cayenne powder. Thanks for the GREAT recipe once again Cooking Light!
We loved this recipe. The okra's texture was great...in other words not slimey like it can be. Only changes that I will do next time...toast the okra-to get lightly browned first, remove from pan, then follow the original steps--but take a few minutes off at the end. While trying to get the okra browned and to a good texture the rest of the ingredients were a bit overcooked. I am also going to double all ingredients (except okra) next time too because I think it can handle it...if not, will adjust to taste.