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.
Comes out great every time, probably can trim a bit of the oil.
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.
SO GOOD! My new go-to for fresh okra. So different than fried okra or stewed okra & tomatoes and super easy.