Reviewed: Mar. 20, 2012

Unfortunately, my Indian husband did not like this dish at all. I followed it exactly as stated...he said normally Indians prefer to have their okra deep fried in Besan (gram flour). He suggested if I make this again; I should slice the okra length ways make a rub of the ingredients & smear it on the side that's cut open & fry in oil. I also added garam masala for flavor....Lets see if making it his way makes a difference....

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Reviewer:

fancypants

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Feb. 2, 2012

I used frozen okra since fresh is hard to get where I live and added a can of stewed tomatos. I doubled the spices because we like big flavors. Great easy recipe.

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Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Dec. 5, 2011

This was awesome! I love love love fried okra and okra in general. Im always a little nervous to try not fried on others but everyone loved this. Thanks!

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Reviewed: Sep. 20, 2011

Perfect recipe, it helps that I love Okra so much. I learnt on this site (little too late) not to wash Okra as it gets slimmy, did not affect the taste though.

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SNOWBUNNII

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Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Sep. 12, 2011

I really ejoyed this! I put in the spices before my okra. Next time I will do the opposite because a lot of the flavor ended up on my onions-which were amazing! If you cut the okra it will be slimy, but I left mine whole and didn't have a problem. Its prettier this way too. I would add more onions, since I liked eating them with the okra so much. *The second time I made this I didn't have any ginger or coriander so I add cinnamon, cilantro, parsley and lemon juice instead - it was pretty amazing!

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Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: Aug. 15, 2011

This is a wonderful alternative way to cook okra. As a Southern gal I was raised on fried okra but this is now my go to recipe for cooking okra. It's super quick and easy to prepare, too!

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Angela

Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

Living In: West Hartford, Connecticut, USA

Reviewed: Aug. 9, 2011

Washed my fresh Farmers' Market okra and cut off only stems and tips (Fried Green Tomatoes cookbook tip). Cooked as directed, except I added more spices and also red pepper flakes. Cooked about 25-30 min uncovered because my pan didn't have a lid. Delicious! Will make it again. It's puncturing the pods that produces slime, not washing them.

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wild_mustard

Reviewed: Jul. 16, 2011

I loved the flavor, but didn't have enough okra, so I added green beans and green pepper. I also added some Indian spices (Anjwain and Galengal). Served it over quinoa and it was really good.

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