Recipe by MEDHALEE
"This is a quick variation of an Indian okra dish that my mother used to make. My 3 year old daughter simply loves this dish. It can be spiced up to suit your palate...Serve with Indian rotis or pita and plain yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice."
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medium onion, thinly sliced
garlic, peeled and sliced
1 (16 ounce) package
frozen sliced okra
salt to taste
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.
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).
I've made this several times without the asafoedita, and it's always tasted great.
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.
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.
I make this recipe frequently. Indian food is not always supposed to be spicey and the amount of spices is just right. Wonderful easy recipe to make.
I give this one 2 stars, but due to operator error :) I love okra but don't cook it very often so mine turned out really stringy. Guess those special spices are pretty important too; I had to eliminate a couple and the resulting flavor was not what I expected.
I'm sorry, but I did not care for this recipe at all. Please learn from my mistake and save yourself the trouble. This was so bland; I more than doubled the spices and still it didn't taste flavorful at all. In fact it tasted pretty bad (before and after adding more spices). I tried to fix it up, but really this recipe isn't even worth experimenting with.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Indian-Style Okra
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 112
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