← Back to Search Results
sauteeing Indian
Garlicky Okra

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 2 lbs (1 kg) okra
  • 3 tbsp (45 mL) oil
  • 16 cloves garlic, sliced and crushed
  • ¼ tsp (1 mL) asafetida (hing)
  • 2 cups (500 mL) chopped onions
  • 4 2-inch (5 cm) long green chiles, preferably serranos, halved lengthwise
  • 18 kokum, optional (see Notes)
  • 1 tsp (5 mL) salt or to taste
  • 1 tsp (5 mL) mango powder (amchur)

Directions

1. Rinse okra and pat dry. Cut into ½-inch (1 cm) pieces. Set aside.

2. In a skillet, heat oil over medium heat. Add garlic and asafetida and sauté until garlic is golden, about 2 minutes.

3. Add onions and sauté until golden, 7 to 8 minutes.

4. Add chiles and sauté for 2 minutes. Add kokum, if using, and sauté for 1 minute.

5. Add okra and mix well. Sauté, stirring frequently, until there is no more sliminess, 10 to 15 minutes. Adjust heat to prevent burning but maintain a gentle sizzle at all times. If okra is not completely cooked, add 1 tbsp (15 mL) water. Reduce heat to low. Cover and cook until tender. Shake pan periodically to prevent burning.

6. Remove from heat, sprinkle with salt and mix. Sprinkle mango powder over top. Serve as a side dish.

Notes

If cooked correctly, okra is a tasty vegetable, much loved by Indians. The trick to removing the sliminess is simply to sauté them, stirring gently. This simple recipe is both tasty and healthy. Always look for young tender okra, as the bigger pods are tough.

Kokum is the thick black skin of a sour tropical plum-like fruit, used to add an element of tartness. If not using kokum, add additional 1 tsp (5 mL) mango powder.


© 2007 Suneeta Vaswani
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

108kcal (5%)
122mg (12%)
33mg (54%)
25mcg RAE (1%)
471mg
77mg
3g
3g
5g
15g
0mg (0%)
304mg (13%)
4g (21%)
5g (8%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-explorations Baked Explorations
by Matt Lewis
good-to-the-grain Good to the Grain
by Kim Boyce
the-provence-cookbook The Provence Cookbook
by Patricia Wells
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lidias-italy Lidia's Italy
by Lidia Bastianich
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?