All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

oil for frying 1 ¾ pounds okra, trimmed and halved lengthwise 3 tomatoes, quartered 1 (1/2 inch) piece fresh ginger 3 tablespoons vegetable oil 1 teaspoon cumin seeds 1 ½ teaspoons salt 1 teaspoon ground red chile pepper ½ teaspoon ground turmeric ¼ teaspoon dried mango powder (amchoor) ¼ teaspoon ground coriander ¼ teaspoon garam masala 2 tablespoons plain yogurt ¾ cup water

Nutrition Info

230.3 calories carbohydrate: 19.6 g cholesterol: 0.5 mg fat: 16.5 g fiber: 7.9 g protein: 5.5 g saturatedFat: 2.5 g servingSize: - sodium: 901.8 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Heat oil in a deep-fryer or large saucepan. Deep-fry okra, 5 at a time, in hot oil until softened and dark green, about 5 minutes. Drain on a plate lined with paper towels.
Place tomatoes and ginger in a food processor, grind into a paste.
Heat 3 tablespoons oil in a large skillet over medium heat. Add cumin, fry until golden, about 30 seconds. Stir in tomato-ginger paste, salt, chile pepper, turmeric, mango powder, coriander, and garam masala. Cook until oil separates and sauce thickens, 3 to 5 minutes. Add yogurt, cook until oil separates again, about 2 minutes.
Pour in water and bring sauce to a boil. Add fried okra. Reduce heat to low, cover, and cook until flavors combine, 5 to 6 minutes.

4 servings

A delicious combination of fried okra mixed with spiced, pureed tomatoes. An Indian delicacy.