Reviewed: Jul. 3, 2008

My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favorite Indian restaurant in Irvine, the Clay Oven.

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Reviewer:

jmi

Cooking Level: Expert

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Reviewed: Aug. 31, 2006

I love fried okra !! the only thing I canged, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breading before I fried it!!

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Reviewer:

NATCAT

Cooking Level: Expert

Home Town: Culver City, California, USA

Living In: Rosamond, California, USA

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Reviewed: Aug. 27, 2005

This is a really good, quick, and easy recipe. That much chili powder is NOT for the faint of heart, though...I cut it back to 1/2 tsp, and it was still quite spicy. The asafoetida powder (which you can find in an Indian grocery) really makes a difference. A little pinch goes a long way. Also, if you use frozen okra, they do leave the tips in, so make sure to take them out first!

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