Quick and Easy Indian-Style Okra recipe

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⅓ cup vegetable oil
¼ teaspoon mustard seed
1 pinch asafoetida powder
1 medium onion, thinly sliced
1 clove garlic, peeled and sliced
¼ teaspoon cumin seed
⅛ teaspoon ground turmeric
1 large tomato, chopped
1 (16 ounce) package frozen sliced okra
¼ teaspoon chili powder
1 teaspoon amchoor
salt to taste

Nutrition Info

146.1 calories
carbohydrate: 8.6 g
cholesterol: : -
fat: 12.5 g
fiber: 2.4 g
protein: 1.8 g
saturatedFat: 2 g
servingSize: -
sodium: 6.2 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -


  1. Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.

  2. Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

Recipe Yield

6 servings

Recipe Note

This is a quick variation of an Indian okra dish that my mother used to make. My 3 year old daughter simply loves this dish. It can be spiced up to suit your palate...Serve with Indian rotis or pita and plain yogurt for a quick nutritious meal. If amchoor (dried mango powder) is not available, substitute 1 teaspoon lemon juice.

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