| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh okra |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil |
| 1 1/2 | c | Slivered onion |
| 2 1/4 | ts | Ground coriander |
| 1 1/4 | ts | Ground cumin |
| 3/4 | ts | Garam masala |
| 3/4 | ts | Ground turmeric |
| 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1 1/2 | tb | Fresh lemon juice |
INSTRUCTIONS
Wash okra; pat dry with paper towels. Cut okra crosswise into 1-inch slices; set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add okra; reduce heat to medium, and saute 5 minutes. Add onion; cook 9 minutes or until vegetables are lightly browned, stirring frequently. Add coriander and next 6 ingredients; saute 1 minute. Remove from heat; stir in lemon juice. Yield: 4 servings (serving size: 1 cup). Per serving: 93 Calories; 3g Fat (25% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 368mg Sodium NOTES : Garam masala is available in Indian or ethnic food markets, or you can make your own. Grind a 3-inch cinnamon stick, 9 cardamom pods, and 7 whole cloves in a spice grinder; strain to remove husks. Makes 3/4 teaspoon, enough for this recipe. Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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