Indian Fried Okra

This one is a bit of a hat tip to my childhood. I ate a lot of okra growing up in Bombay.

Now, granted okra isn’t cheap around here, but I still get quite excited when I see it fresh and make sure to get some because it’s so rare. This meal just isn’t the same with frozen okra.

The trick to making this snack or lunch high in protein is to combine it with yogurt.

Heat up about 3 tbsp of oil in a small frying pan. Add a 1/4 tsp of asafoetida powder, 1/4 tsp tumeric powder and 1 tsp of mustard seeds (all available at any Indian grocery store).

When the mustard seeds crackle, add 3 – 4 cups chopped okra, salt to taste and continue to cook.

Many people refuse to eat okra because they complain of the texture being slimy. If this bothers you, can add about a tablespoon of dried mango powder to it at this point. (Sorry, I guess I’m sending you to the Indian grocery store again. Dried mango powder is also found at Amazon.)

At this point, add 2 tsp of cumin powder, coriander powder and chili powder. (Cut down on chili powder if you’re worried about the heat.)

Saute for a few more minutes and it’s done! This makes enough for 2 servings. Serve with 1/2 cup yogurt.

Total calories per serving: 336

Total protein per serving: 14 grams

Cost per serving: $3.39

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