Try this Bhindi (Okra) Curry recipe, or contribute your own.
Suggest a better descriptionWash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a side vegetable.
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Serving Size: 1 Batch (635g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 647 | ||
Calories from Fat: 433 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 27.5g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 58.1mg | 2 % | |
Potassium 2000.9mg | 53 % | |
Total Carbohydrate 53.8g | 16 % | |
Dietary Fiber 21.9g | 87 % | |
Sugars, other 32g | ||
Protein 14.3g | 20 % | |
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: 647
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