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.
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
More From Cooking Light
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. 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:
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Indian-Spiced Okra Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Indian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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