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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt. | 2. Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir. | 3. Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan. | 4. Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
okra	700			23100.0	5215.0	1351.0	133.0
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt	1 1/4	1/4		-	-	-	-
ghee	4	tablespoons		-	-	-	-
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
black mustard seed	2	teaspoons		-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
coconut	80		grated	31008.0	3525.8	212.84	1903.32
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.