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“This dish comes from India. The generous use of onions in this version makes it a bit different from other okra recipes. This recipe comes from “The World of Spice” and is posted for Zaar World Tour 2005.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the okra and dry it completely in kitchen paper; top and tail okra and cut into slices 1/2 inch thick.
  2. Heat the sunflower oil in a lidded frying pan, add the cumin seeds and fry for a few seconds until they start to pop; add the onions and fry until golden.
  3. Add the okra, turmeric, chilli powder and salt, mix well together and put the lid on the pan so that the mixture can cooks in its own steam.
  4. Simmer the ingredients for about 15 minutes, stirring occasionally.

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