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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.

Servings
1/2 cup serving

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