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Reviewed: Jun. 3, 2008

Awesome stuff, though I modified the spices to what I had on hand - garam masala, coriander and cumin. Delicious!

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 25, 2007

This is a decent okra dish, but it's not a very good Indian okra dish. I doubled the spices and added half of a jalapeno, and it still seemed to be missing something, so I added coriander and fresh ginger, and I topped it with chopped cilantro. Nope, still missing something. I love the okra at our favorite Indian restaurant, and although I didn't expect this to taste like that, I expected more flavor. Thanks, anyway.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Jan. 11, 2007

This dish was extremely bland to my taste. I am American, but I cook only Indian food for myself and my Indian fiance. We are used to spices- not terribly hot chili spice (he's actually very sensitive to chilis), but just lots of cumin, coriander, turmeric, ginger, etc. But when I made this recipe, even though I added twice the stated amounts of each spice (as Manisha said the spices could be increased, and I knew the amounts were very small for our tastes), AND I added chopped fresh coriander, it was still disappointingly bland. I also used about 1/2 of the recommended oil. I gave the recipe 2 stars because it still has some of the basic ingredients for a good okra dish, and it may be good in a pinch (when you're not in the mood to chop/measure out a bunch of ingredients).

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Reviewer:

AlliBaba1234


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Reviewed: Dec. 21, 2006

Loved it!

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Reviewer:

Biyanka


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Reviewed: May 22, 2006

This was a pleasant surprise. The favors blended well for me. I didn't have a couple of the spices, but it still worked.

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ROMA

	Cooking Level: Intermediate Home Town: Great Mountain, Tortola, British Virgin Islands Living In: Rochester, New York, USA
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Reviewed: Aug. 15, 2005

This is a GREAT little recipe. I made some tiny changes to it and it was absolutely delicious. Instead of the chili powder I added a little bit of fresh chili chopped up into the mixture, and as I don't like frozen anything, I made it from fresh, garden grown and freshly picked okra.... YUMMY!

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Sara


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Reviewed: Mar. 11, 2004

I decreased the oil to 2 Tbsp and used fresh okra and it was delicious and easy! I also used cayenne pepper instead of chili powder. It's well flavored but not too spicy. If you really want the burn, add more spices or peppers---I'll do this next time I make it.

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Saint Louis Cook

	Cooking Level: Expert Home Town: Jackson, Mississippi, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Jan. 2, 2004

I've made this several times without the asafoedita, and it's always tasted great.

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Dilum

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Dec. 9, 2003

This is a great dish. The Indian spices were just right -- definitely not what I would call spicy-hot, just good and flavorful. The dish is not so exotic that not-so-adventurous palates wouldn't like the dish. I really liked the onion and tomato combination with the okra.

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6 users found this review helpful

Reviewer:

KCHERRYWA


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