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Dry Curried Okra
This dry curried okra is a breeze to prepare. It makes a tasty vegan side dish as part of an Indian meal and if you've ever wondered how to cook okra then this is also a great recipe to start with.
Course
Side Dish
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
16
minutes
minutes
Servings
4
Calories
95
kcal
Author
Anila has kindly let me share her recipe
Ingredients
2
tablespoon
oil
¼
teaspoon
asafoetida
½
teaspoon
cumin seeds
250
g
okra
washed,dried and cut into 1cm pieces
¼
teaspoon
turmeric
½
teaspoon
chilli powder
½
teaspoon
coriander powder
½
teaspoon
cumin powder
1
tablespoon
dessicated coconut
or use sesame seeds or cashew nuts
Metric
-
US Customary
Instructions
Heat the oil in a large frying pan. When it is hot, add the asafoetida and cumin seeds. After about 30 seconds add the okra.
Stir fry the okra for a couple of minutes. Add the rest of the spices, cover the pan and cook for another 2-3 minutes.
At the same time put the dessicated coconut in a dry saucepan and heat it so it toasts slightly.
Serve the okra with the coconut sprinkled on top.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
95
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
11
mg
|
Potassium:
186
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
550
IU
|
Vitamin C:
14.8
mg
|
Calcium:
51
mg
|
Iron:
0.9
mg