Okra and Onions
“If you think you don’t like okra, try it Indian-style. The spices in this recipe enhance okra’s flavor,” says Madhu Gadia, author of The Indian Vegan Kitchen.
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“If you think you don’t like okra, try it Indian-style. The spices in this recipe enhance okra’s flavor,” says Madhu Gadia, author of The Indian Vegan Kitchen.
Ingredients
- 2 Tbs. canola or vegetable oil
- 1/2 tsp. whole cumin seeds
- 1 medium onion, chopped (11/2 cups)
- 12 oz. frozen sliced okra, thawed
- 2 tsp. ground coriander
- 3/4 tsp. salt
- 1/2 tsp. ground turmeric
- 1/2 tsp. cayenne pepper, or to taste
- 1/2 tsp. amchoor or 1 tsp. lemon juice
- 1/2 tsp. sugar
Preparation
Heat oil in skillet over medium heat. Add cumin, cook 10 seconds. Add onion, sauté 3 minutes. Stir in okra, then coriander, salt, turmeric, and cayenne pepper. Cover, and cook 10 minutes, stirring once or twice. Stir in amchoor and sugar.
Nutrition Information
- Serving Size Serves 6
- Calories 76
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 296 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g