Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2010

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Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary test

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

47 calories; fat 2.6g; saturated fat 0.2g; mono fat 1.4g; poly fat 0.7g; protein 1.7g; carbohydrates 5.7g; fiber 2.7g; iron 0.7mg; sodium 163mg; calcium 66mg.
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