1) Fry okra on high heat in 1 tablespoon of oil until tender (if it's lost its shape, you cooked for too long!) Optionally you can parboil. Yes it's normal for it to be gooey, do not panic. Set aside.
2) In 1 tablespoon of oil, fry garlic, spices, chilli, garam masala ginger on high heat for 10 seconds to bring out flavour. Keep everything moving! Set aside.
3) Saute onions until translucent.
4) Add to pan tomatoes, keep heat steady and contents moving until tomatoes are soft.
5) Return the spices, chilli, garlic, ginger and okra to the pan.
6) Top up with 1 cup of vegetable stock.
7) Simmer on medium/high heat until stock evaporates and dish is no longer a watery consistency.
Garnish with green chillis and coriander (cilantro). Serve with rice.
Use garam masala when you can. Alternatively use 1 tablespoon Indian (not Thai) curry paste. Garam masala should be available at your local supermarket in the spices section.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 40 | ||
Calories from Fat: 4 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 24.5mg | 1 % | |
Potassium 118.9mg | 3 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 7.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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