SAUTEED OKRA WITH COCONUT AND INDIAN SPICES
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.
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
OKRA WITH COCONUT (MASALA BHINDI SABJI)
This slightly sweetish okra curry is an adapted version (I reduced the salt slightly and increased the coconut a little bit)of a Vedish cookbook that I borrowed from my BF's brother, who brought it from a Hari Krishna. I served this together with my Zucchini Raita, JoyfulCook's Unforgetable Potato Curry, storebought lime pickle and storebought chappatis. Everything went wonderful together as this curry is slightly sweet, the potato curry hot, the raita sour and creamy and the pickle sour and hot.
Provided by tigerduck
Categories Coconut
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
- Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
- Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
- Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.
Nutrition Facts : Calories 261.6, Fat 20.5, SaturatedFat 14, Cholesterol 32.8, Sodium 747.4, Carbohydrate 19.5, Fiber 8.3, Sugar 5.3, Protein 5
PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
- Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
- Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.
CRISPY INDIAN OKRA
This great okra side dish with Indian spices can also be served as a snack or appetizer.
Provided by Rhinusmita
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
- Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
- Serve sprinkled with chaat masala.
Nutrition Facts : Calories 251 calories, Carbohydrate 10.2 g, Fat 22.6 g, Fiber 3 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 123.9 mg, Sugar 0.8 g
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