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Okra with Onions

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Submitted by jnhgirl

YIELD

1 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

4 4
MEDIUM MEDIUM ONIONS
coarsely chopped
5 5
EACH EACH GARLIC CLOVES
coarsely ch.
1 1
EACH EACH GINGER
2 inches long *
6 9E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
1 5
TEASPOON ML CUMIN SEEDS
whole
2 1E+1
TEASPOONS ML FENNEL SEEDS
whole
1 5
TEASPOON ML TURMERIC
ground
1 5
TEASPOON ML CORIANDER
ground
3 45
TABLESPOONS ML TOMATO SAUCE
1 453.6
POUND G OKRA
fresh, young
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML GARAM MASALA *
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Put onion, garlic, ginger and ¼ cup water into blender and blend until smooth.

Heat oil in skillet over medium heat.

Add cumin and fennel.

After 20 seconds or so, add the paste from the blender and the turmeric.

Cook for 20 minutes, stirring frequently.

Add the coriander and fry stirring for a minute.

Add tomato sauce and cook stirring for 1 minute.

Turn off heat.

Wash okra and wipe with paper towel.

Slice a few pods at a time into ¼ inch rounds.

Turn the heat to medium again under the skillet.

Add the okra, salt, garam masala, lemon juice and 6 tablespoons hot water.

When the onion paste is bubbling, cover, reduce heat to very low and cook for 35 minutes.

Stir every ten minutes or so.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1114g (39.3 oz)
Amount per Serving
Calories 996 64% from fat
 % Daily Value *
Total Fat 71g 110%
Saturated Fat 44g 219%
Trans Fat 0g
Cholesterol 181mg 60%
Sodium 2907mg 121%
Total Carbohydrate 29g 29%
Dietary Fiber 23g 93%
Sugars g
Protein 38g
Vitamin A 72% Vitamin C 237%
Calcium 64% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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