Sabzi Bhindi (fried Okra With Cumin)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| India, Side dish | 4 | Servings | ||
INGREDIENTS
| 3 | T | Ghee |
| 1 | Onion, peeled halved | |
| lengthwise sliced | ||
| lengthwise into | ||
| paper-thin | ||
| slivers | ||
| 1 | t | Salt |
| 1 | lb | Okra |
| 1 | T | Cumin, ground |
| 1/4 | t | Pepper, black |
INSTRUCTIONS
Wash okra, scrape skin lightly to remove any surface fuzz. Pat dry with paper towels. In skillet, heat ghee over moderate heat. Add onion and salt, stir 7-8 minutes until golden brown. Watch for any sign of buring. Add okra, cumin and pepper. Continue to fry, lifting and turning vegetables constantly, for 25 minutes until okra is tender and most of the liquid has evaporated. Serve at once from a heated bowl. From "The Cooking of India" posted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 856mg
Potassium: 277.5mg
Carbohydrates: 10.6g
Fiber: 3g
Sugar: 4.5g
Protein: 2.4g