Yield: 4 Servings
|1½ pounds||Fresh okra|
|Vegetable cooking spray|
|2 teaspoons||Vegetable oil|
|1½ cup||Slivered onion|
|2¼ teaspoon||Ground coriander|
|1¼ teaspoon||Ground cumin|
|¾ teaspoon||Garam masala|
|¾ teaspoon||Ground turmeric|
|¼ teaspoon||Ground red pepper|
|1½ tablespoon||Fresh lemon juice|
Wash okra; pat dry with paper towels. Cut okra crosswise into 1-inch slices; set aside.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add okra; reduce heat to medium, and saute 5 minutes. Add onion; cook 9 minutes or until vegetables are lightly browned, stirring frequently. Add coriander and next 6 ingredients; saute 1 minute.
Remove from heat; stir in lemon juice. Yield: 4 servings (serving size: 1 cup).
Per serving: 93 Calories; 3g Fat (25% calories from fat); 4g Protein; 15g Carbohydrate; 0mg Cholesterol; 368mg Sodium NOTES : Garam masala is available in Indian or ethnic food markets, or you can make your own. Grind a 3-inch cinnamon stick, 9 cardamom pods, and 7 whole cloves in a spice grinder; strain to remove husks. Makes ¾ teaspoon, enough for this recipe.
Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.