EASY INDIAN STYLE OKRA
My Indian friend taught me how to make this easy traditional Indian okra recipe using fresh okra and spices in a skillet.
Provided by CALIGAL76
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 11.1 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 72.2 mg, Sugar 2.5 g
SOUTH INDIAN POTATO-OKRA CURRY (BHINDI CURRY)
This spicy vegetarian dish comes from the south of India and is made from okra and potatoes. Serve over rice or with chapati, puri, or naan.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse okra and let dry completely before cutting into 1/4-inch thick wheel-shaped rounds, at least 10 minutes.
- While okra is drying, heat 1 tablespoon oil in a skillet over medium-high heat in a skillet. Fry potatoes in the hot oil until nearly browned, 5 to 7 minutes. Set aside.
- Heat remaining oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until beginning to brown, about 30 seconds. Add mustard seeds; cook until they start to pop, 15 to 30 seconds. Add curry leaves, followed by okra rounds. Stir-fry until okra is brown and crispy, 5 to 7 minutes. Add onion, chile pepper, garlic, and salt; fry until onions begin to brown, about 5 minutes. Add turmeric and fenugreek; stir to coat evenly. Stir in cilantro. Serve.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 19.6 g, Fat 10.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 302.2 mg, Sugar 3 g
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SOUTH INDIAN OKRA CURRY – HOW TO MAKE INDIAN OKRA
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Cuisine South IndianTotal Time 1 hr 10 minsCategory Lunch, Side Dish
- Chop the okras into thin roundels and leave it in a colander or arrange over a kitchen tissue/towel and let it air dry for 20-30 minutes. Set aside.
- Use a heavy bottom pan with a large surface area (meaning hugely circular, spacious cooking saucepan with a fitting lid). Heat oil. Once hot, add mustard seeds and let it pop.
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- Wash and chop the okra into small pieces. Grind the shredded coconut, coriander seeds, green chilies, cumin seeds, channa dal to a smooth paste using a mixer or blender.
- In a pan heat 1.50 tbsp of oil and add chopped okra. Saute in the oil until the stickiness of okra goes off and the okra becomes little crispy. Remove the okra from a pan and keep aside until needed.
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- Add curry leaves, asafoetida and mix well in the oil. Add the grounded coconut mixture, turmeric powder, mix well and bring it to a boil.
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