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Okra With Mustard Seeds

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

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

Servings
Makes 4 servings.

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • 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