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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonssafflower oil or grapeseed oil½teaspoonblack or brown mustard seeds½teaspooncumin seeds8-10 fresh curry leaves (optional)1large onion, thinly sliced1 1/4 pounds okra, trimmed and sliced 1/2 inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed2teaspoonsground coriander1teaspoonpaprika¾teaspoonkosher salt½teaspoonground turmeric1/2-1 teaspoon hot Indian chili powder, such as reshampatti, or 1/4 teaspoon cayenne pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonssafflower oil or grapeseed oil
½teaspoonblack or brown mustard seeds
½teaspooncumin seeds
8-10 fresh curry leaves (optional)
1large onion, thinly sliced
1 1/4 pounds okra, trimmed and sliced 1/2 inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed
2teaspoonsground coriander
1teaspoonpaprika
¾teaspoonkosher salt
½teaspoonground turmeric
1/2-1 teaspoon hot Indian chili powder, such as reshampatti, or 1/4 teaspoon cayenne pepper
DirectionsHeat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil–it’s hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the “goo” or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.Originally appeared: EatingWell Magazine, September/October 2016
Directions
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil–it’s hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the “goo” or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil–it’s hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.
Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the “goo” or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.
Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)131Calories8gFat15gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
