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The succulent taste of Bengali okra is amplified by mustard seeds.
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.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g