Indian-Spiced Okra

Photo: Gentl & Hyers; Styling: Kendra Smoot

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Fat: 2.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.7g
  • Carbohydrate: 5.7g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 163mg
  • Calcium: 66mg

Ingredients

  • 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

Preparation

  1. 1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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