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Spiced Okra Recipe
|Ground cumin||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Teaspoon|
|Okra pods||1⁄2 Pound (About 30 Small Pods)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Calories 327 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.1%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 299.5 mg12.5%
Total Carbohydrates 15 g5.1%
Dietary Fiber 4.9 g19.5%
Sugars 2.8 g
Protein 3 g5.7%
Vitamin A 23.5% Vitamin C 66.5%
Calcium 14.1% Iron 20.5%
*Based on a 2000 Calorie diet
Add the mustard and mix to make a rather wet paste.
Cut the stems off the okra pods.
Then split them three-quarters the way down.
Split them again, dividing the pods into four equal parts that are held together by the narrow end tip.
Pour a little of the paste into the openings, and spread it lightly over all but the narrow tip.
Sprinkle with salt.
Heat the oil in a small frying pan over low heat and fry the pods, covered, until they are tender, about 10 minutes, turning them once.