for masala: roast peanuts and powder coarsely. add a pinch of sugar, chilli powder to taste and salt to taste. (I also add - cumin powder, coriander (dhania) powder, a pinch of asafoetida - but these are optional!) heat oil in a fry-pan (needs at least 3-4 tbsps). [ Optional - add mustard seeds and wait for it to pop.] fry onion until golden brown. Add okra and stir-fry until the okra is tender [ cooked]. Mix in the masala well until it begins looking brown. This makes a delicious dry curry. From: email@example.com (firstname.lastname@example.org(Raj Ganesan)). rfvc Digest V94 Issue #212, Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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