Serves: 4
Total Calories: 287

2 tablespoons peanut oil
1 1/2 pounds fresh young okra, rinsed and patted dry and cut into 1-inch pieces
1 large onion, coarsely chopped
1 large tomato, finely chopped
1 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
1 teaspoon tamarind, powder
1 tablespoon coconut oil
1 teaspoon black mustard seeds
1 teaspoon , hot red pepper flake, , or to taste
8 to 10 fresh curry leaves, crumpled
1/8 teaspoon ground asafoetida

1. Heat 1 tablespoon peanut oil in a large nonstick wok or saucepan over medium-high heat and cook the okra, stirring, until barely golden, 7 to 10 minutes. With a slotted spoon, transfer to a bowl.

2. Add the remaining 1 tablespoon peanut oil and cook the onion until barely golden, about 5 minutes. Transfer to the bowl of okra.

3. To the pan, add the tomato, salt, and turmeric, and cook until the tomatoes are barely soft, 2 to 3 minutes. Return the okra and onions to the pan, add the tamarind, and mix well, Cook 2 to 3 minutes and transfer to a serving bowl.

4. Heat the coconut oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the hot red pepper flakes, curry leaves, and asafoetida. Add to the okra, mix well, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 287
Calories from Fat: 76

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