The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.

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Recipe Summary

total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.

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  • Trim okra stems without piercing pods (leave a bit of stem on).

  • Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.

  • Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.

  • *Buy in Indian markets or at worldspice.com.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

131 calories; calories from fat 72%; protein 2g; fat 11g; saturated fat 1.2g; carbohydrates 8.8g; fiber 3.3g; sodium 199mg; cholesterolmg.