Recipe from The Talleygram, May 31, 2006

Okra Masala

Yield:  4 Servings        Difficulty: easy

Chef's Notes:  Okra or popularly known in Asia as “lady’s fingers” is known for its white seeds and sticky liquid. There is no in- between of liking this vegetable, it’s either you like it or you don't.  I have a special recipe for okra, easy to prepare and tasty too that you can prepare when okra is in season.                                   Chef Jyoti


2 tablespoons Newman's Own Organic Olive Oil

½ teaspoon. Frontier Organic Cumin seeds

½ teaspoon. Frontier Mustard seeds (any color)

½ teaspoon. Frontier Turmeric powder

1 teaspoon. Frontier Chili powder

1 tablespoon. Frontier Cumin powder

1 tablespoon Frontier Coriander powder

¼ teaspoon Lima Sea salt

¼ teaspoon Florida Crystals Organic evaporated cane juice

1 tablespoon Santa Cruz Lemon juice

2 tablespoons Chopped fresh cilantro

1 ½ pounds Fresh okra, stalks from the top trimmed

2 medium size fresh tomatoes, chopped


1.  Heat olive oil and stir- fry cumin seeds and mustard seeds until they start to splutter.

2.  Lower flame and add turmeric, chili powder, cumin powder, coriander powder, sea salt, evaporated cane juice, lemon juice and cilantro; stir into a paste for about 2 minutes.

3.  Raise the heat and add whole trimmed okra, stir for 1 minute then lower the heat and cover for another 8 minutes or until tender.

4.  Add fresh tomatoes at the end as garnishing and serve right away with basmati rice.

Copyright © 2006 Talley's Green Grocery