Indian-Style Okra and Tomato

    Indian-Style Okra and Tomato

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    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.

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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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