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Okra Stir-Fried

DiabetesEveryDay's picture
Toby Smithson prepares a unique, diabetes-friendly side dish recipe from fellow Registered Dietitian Gita Patel's new book "Blending Science with Spices"
Ingredients
  Black mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Fenugreek seeds 1 1⁄2 Teaspoon
  Canola oil 2 Tablespoon
  Asafoetida 1 Pinch
  Okra 6 Cup (96 tbs), sliced into 3/4 inch
  Turmeric 1 Teaspoon
  Sesame seeds 2 Tablespoon
  Unsweeted coconut 2 Tablespoon, grated
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Cilantro 1⁄2 Cup (8 tbs), chopped
  Fresh lemon juice/Fresh lime juice 2 Tablespoon
Directions

MAKING
1. Heat a large skillet and lightly toast cumin, mustard and fenugreek seeds.
2. Before the seeds pop, add the canola oil.
3. Add in the pinch of hing or asafoetida and the okra. Reduce heat to medium and stir around the okra in the skillet.
4. Add in the turmeric, sesame seeds and the coconut; stir again to mix.
5. Cover the skillet and cook for 10 minutes; keep peeping in and stir often.
6. Add salt and cayenne pepper, stir and cook uncovered until okra is nice and tender.

SERVING
7. Plate stir fried okra and garnish with freshly chopped cilantro. Squeeze lemon and serve immediately with chapatti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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