Don't miss another issue…      Subscribe

Bhindi (Okra) Curry

 

.
125

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 teaspoon mustard seeds
1 teaspoon coriander seeds
½ teaspoon fenugreek seeds
slightly crushed
1 teaspoon turmeric
ground
2 teaspoons cumin
ground
2 teaspoons paprika
½ teaspoon asafetida
*
12 ounces okra
3 tablespoons mustard oil
*
1 medium onions
chopped
2 each garlic cloves
chopped
2 each ginger root
inch pieces
*
4 ounces tomatoes
1 each green bell peppers
2 each red chili peppers
*

Directions

Wash the okra, top and tail, and cut into approximately ¼ inch pieces (or leave whole after topping and tailing if preferred).

Fry mustard, coriander and fenugreek seeds in mustard oil for 2 to 3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!).

Add garlic, onion and ginger; fry gently for about 10 minutes more.

Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes.

Add okra, tomatoes, green pepper and chiles.

Cover and simmer very slowly until the okra is tender but not sloppy (about 15 to 20 minutes).

Serves 3 to 4 as a main course, 5 to 6 as a side vegetable.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 4618% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 18% Vitamin C 60%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed