Okra Stir-Fried Recipe Video
Summary
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 |
Nutrition Facts
Serving size
Calories 155 Calories from Fat 85
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 98.7 mg4.1%
Total Carbohydrates 16 g5.2%
Dietary Fiber 6.9 g27.7%
Sugars 2.5 g
Protein 5 g9.9%
Vitamin A 15.9% Vitamin C 61.8%
Calcium 19.4% Iron 19.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
