Wash okra, scrape skin lightly to remove any surface fuzz. Pat dry with paper towels. In skillet, heat ghee over moderate heat. Add onion and salt, stir 7-8 minutes until golden brown. Watch for any sign of buring. Add okra, cumin and pepper. Continue to fry, lifting and turning vegetables constantly, for 25 minutes until okra is tender and most of the liquid has evaporated. Serve at once from a heated bowl. From "The Cooking of India" posted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4|
|Calories from Fat: 82 (62%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 14.5mg||0 %|
|Potassium 429.4mg||11 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 7.5g|
|Protein 3.1g||4 %|
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Calories per serving: 132
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