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Okra With Mustard Seeds

My YJ Recipes


The succulent taste of Bengali okra is amplified by mustard seeds.


Makes 4 servings.

1 pound whole, fresh okra
1 tablespoon black mustard seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon ground turmeric
1/2 to 3/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon vegetable oil
1/8 teaspoon nigella seeds (optional)
2 fresh, hot green chilies, seeded and sliced


1. Cut off the very tips of the okra pods and peel the cone-shaped tops.

2. Rind mustard seeds in a spice grinder and place in a small bowl. Stir in turmeric, cayenne, salt, and up water.

3. Heat the oil in a large frying pan over medium heat. Add nigella seeds. Ten seconds later, add okra. Stir over medium-low heat for 10 minutes or until lightly browned. Add spice mixture and chilies.

4. Cover, reduce heat, and simmer gently for 5 to 8 minutes, or until okra is tender.

Recipes printed with permission from A Taste of India, by Madhur Jaffrey.
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