| 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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