Quick and Easy Indian-Style Okra Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Cooking Level: Expert

Home Town: Jackson, Mississippi, USA
Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 24, 2003
I've made this several times without the asafoedita, and it's always tasted great.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 22, 2002
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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Cooking Level: Expert

Home Town: Kirkland, Washington, USA
Living In: Bothell, Washington, USA

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