I have only had okra fried, in gumbo, or stewed with tomatoes so this was a great change of pace. Nicely spiced and easy recipe.

This eggplant is very tasty! I was afraid that the long cooking time would make the eggplant mushy so I just cubed it and added it to the saute pan after the onions were softened. The eggplant only took about 10 minutes to simmer with the tomatoes and onions. Our family really enjoyed the flavors.

This is very easy and tasty. I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.)

We had an Indian style buffet and this was my favorite recipe. I added 1/4 cup of water to simmer the potatoes but followed the recipe otherwise. Even my cauliflower-hating husband enjoyed it.

Wonderful recipe! I love edamame and run out of ways to prepare them. I recommend stirring them halfway through to brown them evenly (mine stuck to the pan). I'll definitely make this again!

Wonderful recipe! Thank you! I found frozen fava beans at Whole Foods and didn't know what to do with them. This was great! I changed it just a bit based on the Egyptian reviewer. I sauteed onion and garlic in olive oil over medium heat. I added my thawed fava beans, cumin, salt, and pepper and cooked for about 5 minutes. I added chopped grape tomatoes (it was all I had) and cooked for another 3 minutes to soften. I added this to the blender with a little chopped parsley and the juice of 2 lemons. Delicious! The texture was velvetty smooth and the flavor was great. I plan to serve it warm with toasted pita triangles but it would probably be good cold also. It would also be a great soup thinned out with a little chicken or vegetable stock. A keeper!

Very good! I used olive oil spread instead of butter but they will still wonderful!

Very good! I used olive oil spread instead of butter but they were still wonderful!

Great change of pace! We tried it with butternut squash ravioli and added a splash of roasted carrot soup to moisten the pepper mixture. Delicious!

Delicious! I used shrimp instead of chicken and cut the pasta in half. I also added 4 cups of chopped fresh spinach and wilted it slightly at the end. I also increased the tomatoes and lemon juice and added a little lemon zest.

Very good! I was really suprised! I sauteed a Vidalia onion until soft and golden and proceeded with the recipe. I used 3 sliced Roma tomatoes and left off the jalapeno. Nice change of pace and loaded with veggies!

Very good! I enjoyed this in pita with a little feta.

I used whole wheat egg noodles and decreased the sour cream by about one third. I also added 1/4 cup red wine to the mushroom mixture before it reduced. This was very good with a salad with dried cranberries, gorgonzola, and peptitas.

I had a box of tabouleh couscous mix that I needed to use to I changed this a bit. I prepared the couscous mix and added pouch salmon, spinach, garlic, orange juice, and little mayo. We loved it!

Absolutely delicious! This has so much flavor! I increased the zuchhini to 2 cups to balance the tomatoes. Just wonderful!

Wonderful recipe! We used whole wheat tortillas and the fresh salsa, guac, and light sour cream as suggested. Simple and delicious!

Excellent! We enjoyed these alongside sugar snap peas and carrot sticks with a roasted red pepper dip. I combined a little melted olive oil spread with olive oil, Italian seasoning, and garlic powder. I brushed it over the pita and sprinkled with shredded Parmesan. They made the house smell wonderful and were delicious to eat!

Very good on whole wheat bread or over spring mix salad. I left out the cheddar cheese and increased the celery and grapes.

This is very good! I recommend adding a little water like the other reviewers to tone it done a little. This is great by itself or over a little spring mix salad.

Nice recipe! I added fresh mushrooms and sliced red peppers and served this with whole wheat linguine.