Okra (Bhindi)
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
okra
|
|
| 2 | small |
onions
|
|
| 2 | small |
tomatoes
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
okra
|
|
| 2 | small |
onions
|
|
| 2 | small |
tomatoes
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Wash the okra and dry thoroughly.
Cut off the heads and cut into small circles.
Chop the onions and tomatoes separately.
Deep fry the okra until very brown.
Remove from heat and set aside. Pour out some oil.
Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 degrees for 15 minutes.
