In this easy vegetable side dish, okra stays crisp--not slimy--when sautéed quickly with a blend of Indian spices. Serve with curry-grilled chicken or fish and a yogurt sauce.


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon ghee (or oil) in a large skillet over medium heat. Add okra and sprinkle with salt. Cover and cook, stirring occasionally, until the okra is beginning to soften, 3 to 4 minutes. Add the remaining 1 tablespoon ghee (or oil), onion, chile to taste, garlic, ginger, cumin, turmeric and coriander. Cover and cook, stirring occasionally, until softened, about 5 minutes more.

  • Remove from heat. Add cilantro, lemon zest and lemon juice and stir until the okra is coated.


Ghee is a type of clarified butter that originated in India. Butter is slowly melted so milk solids sink to the bottom of the pan while the golden liquid rises to the surface. The liquid is simmered until most of the moisture evaporates and the solids begin to caramelize, giving ghee a nutty flavor and aroma. The solids are then extracted. Removing the lactose and casein (a milk protein) makes ghee better tolerated by those who have dairy sensitivities. A little goes a long way to add flavor to foods.

Nutrition Facts

1? cup
117 calories; protein 2.7g; carbohydrates 11.9g; dietary fiber 4.4g; sugars 2.7g; fat 7.4g; saturated fat 1g; vitamin a iu 891.1IU; vitamin c 34.4mg; folate 73.8mcg; calcium 108.4mg; iron 1.3mg; magnesium 70.9mg; potassium 408mg; sodium 301.2mg; thiamin 0.2mg.

2 vegetable, 1 1/2 fat