1 kg approx of frozen, chopped okra
2 tomatoes
2 tablespoon of extra virgin olive oil
1 tsp salt
1/2 tsp of tumeric
1/2 tsp of cumin powder
1/2 tsp of coriander powder
1/2 tsp of cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of mustard seeds
1/8 tsp of citric acid
1 tsp of chopped garlic
1 tsp of chopped ginger
1/2 tsp of red chilli powder if you want it spicy (optional)
2) Sprinkle 1 tablespoon of oil, 1/2 tsp of salt and 1/4 tsp of tumeric powder.
3) Bake for approx. 1/2 hr on 450 degrees F.
4) Heat oil in saucepan and add cumin and mustard seeds.
5) When mustard seeds pop, add garlic and ginger and saute for a couple of mins.
6) Chop tomatoes (fine/small pieces) and add to pan.
7) Drop heat to medium to low and simmer until all the water has gone.
The curry should be quite dry like picture above.
10) Garnish with cilantro (optional)
Makes 4-6 servings
Calories per serving: 103, Carbs: 13g, Fat: 5g, Protein: 3g, Sugar: 6g, Sodium: 405 mg