Gluten Free Masala Okra Recipe
I love okra prepared in this spicy tomato sauce, and find none of the typical “slimy” texture people often mention with this vegetable.
Servings: 4 Servings
Calories: 106kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 small onion finely chopped
- 2 garlic cloves minced
- ¼ teaspoon ground turmeric
- 1 teaspoon mild chili powder
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon coconut sugar or xylitol or 6 drops pure plain liquid stevia
- 1 tablespoon fresh lemon juice
- 2 large tomatoes diced
- 1 pound okra green beans, or a combination (washed and trimmed but not cut)
- ¼ cup chopped fresh cilantro leaves
Instructions
- In a large nonstick frying pan, heat the oil over medium-high heat. Add cumin seeds and mustard seeds and cook, stirring constantly, until the seeds begin to pop. Lower the heat to medium.
- Add the onion and garlic and continue to cook until the onion is translucent, about 5 minutes. Add the remaining ingredients, except the cilantro. Stir well so the okra is well-coated in the sauce. Lower heat to simmer, cover, and cook until the okra is just tender, about 10-15 minutes. Garnish with cilantro and serve.
Nutrition
Calories: 106kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Sodium: 171mg | Potassium: 574mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1580IU | Vitamin C: 41.6mg | Calcium: 124mg | Iron: 2.1mg