Indian-Style Okra and Tomato
Indian-Style Okra and Tomato
Indian-Style Okra and Tomato
This is a quick variation of an Indian okra dish that my mother used to make. The spices really make it but if you don't have amchoor you can use a teaspoon of lemon or lime juice instead.
Ingredients
Serves: 6
- 1/3 cup (85ml) vegetable oil
- 1/4 teaspoon mustard seed
- 1 pinch asafoetida powder
- 1 medium onion, thinly sliced
- 1 clove garlic, peeled and sliced
- 1/4 teaspoon cumin seed
- 1/8 teaspoon ground turmeric
- 1 large tomato, chopped
- 500g sliced okra
- 1/4 teaspoon chili powder
- 1 teaspoon amchoor
- salt to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Heat oil in a medium frypan over medium heat, and cook the mustard seeds until they begin to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed and turmeric. Cook and stir until onion is tender, about 5 minutes.
- Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10-15 minutes, until okra is tender but firm.
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Reviews and Ratings
Global Ratings:
(19)
Reviews in English (16)
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). - 11 Jan 2007 (Review from Allrecipes USA and Canada)
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. - 22 Dec 2002 (Review from Allrecipes USA and Canada)
I've made this several times without the asafoedita, and it's always tasted great. - 24 Mar 2003 (Review from Allrecipes USA and Canada)
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