A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dry Indian Okra
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- #70380
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound okra
3 tablespoons vegetable oil
1/2 teaspoon coriander seeds
1/2 medium onion
2 plum tomatoes
1 teaspoon cumin
1 teaspoon ground coriander
1 pinch cayenne pepper
salt and pepper
1/2 lime, juiced
rice
directions
Trim stem end and bottom tip of each okra fruit then cut each fruit into pieces about 1 inch long. Heat vegetable oil in a large saute pan over medium high heat. Finely dice onion. Place coriander seeds in oil for about 10 seconds until fragrant then add okra and onion. Saute for about 10 minutes stirring occasionally.
Meanwhile cut tomatoes in half and squeeze out seeds. Discard seeds and roughly chop tomato. After 10 minutes reduce heat on okra to medium and add tomatoes to pan along with cumin, coriander, cayenne, a sprinkle of salt and some black pepper.
Continue cooking for another 10 minutes. Add lime juice and taste for seasoning adding more salt or pepper if necessary. Serve with cooked rice.
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nutrition data
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reviews & comments
March 4, 2009
Fast, very tasty, probably nearer a 2 for ease.(but it is very subjective) I used ordinary vine ripened tomatoes, which worked fine. I made this for 2 people just minor timing adjustments needed I did add more corriander seed and dried corriander. (I love corriander) In my mind it was even better that way.