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Spice Okra Recipe

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Spice Okra Recipe

Prep Time: Cook Time:

Ingredients

  • Reduced sodium vegetable soup | 0.50 can (10.75 oz)
  • Cilantro, Fresh, Chopped | 1.00 oz
  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Spices, cumin seed | 1.00 tsp, whole
  • Spices, coriander | 1.00 tsp
  • Mustard seed, ground | 2.00 tsp
  • Oil, sunflower, linoleic less than 60% | 2.00 tsp
  • Onions raw | 1.00 large
  • Garlic, raw | 2.00 Tbsp
  • Ginger root, raw | 2.00 tsp
  • Tomatoes, red, raw | 4.00 medium whole 2-3/5" dia
  • Spices, turmeric, ground | 1.00 tsp
  • Spices, chili powder | 1.00 tsp
  • Okra, raw | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 114.94 mg

Fat per serving: 3.65 g

Saturated fat per serving: 0.41 g

Protein per serving: 4.11 g

Sodium per serving: 200.02 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Chop the tomatoes; chop coriander leaves; set them aside.
  2. In a small frying pan, dry-fry coriander, cumin and mustard seeds until they start to pop and give off the smoky aroma. Put away from the heat and grind to form a rough powder.
  3. In a saucepan, heat the oil and then add ginger, garlic and onion and fry over a medium heat for about 10 minutes or until golden brown. Stir in the tomatoes, cover and let cook for about 10 minutes.
  4. Put the roasted spices, chili powder and turmeric, soup and okra. Boil; cover and simmer for about 20 minutes or until the okra is tender.
  5. Stir in the fresh coriander and then adjust seasoning. Serve hot.

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