A delicious Indian-style curried okra that you make using a jar of home-canned Minnesota mix.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Yield: Makes 4 cups / 800 g
Serving size: 1 cup / 200 g
Fat: 7.0 g
- 1 tablespoon duck fat (or 2 tbsp oil)
- 600 g frozen okra (22 oz)
- 2 teaspoons oil
- 3 cm (1 inch) grated ginger (3 tbsp fresh grated or from a tube)
- 8 cloves garlic, minced (2 tbsp from a jar or 2 teaspoon garlic powder)
- 2 tsp coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon crushed, dried fenugreek leaves crushed (optional)
- ½ teaspoon amchur powder (aka dry mango powder)
- ½ teaspoon chili powder
- ½ litre jar of Minnesota mix (1 pint)
- Sauté okra in duck fat until fork tender. Remove from pot, set aside.
- To the pot, add everything from the oil down to the chili powder. Sauté over medium heat until the raw smell leaves the ginger and garlic, and the spices smell a bit toasted: about 5 minutes.
- Add the jar of Minnesota mix, stir, and simmer over medium heat for 3 to 5 minutes just to drive a bit of the liquid off.
- Add the okra back to the pot, stir, heat through.
- Send to the table.
The amchur / mango powder is a souring agent. Instead of that, you can use dried sumac, or 1 tbsp lemon juice
If desired, serve garnished with some fresh, chopped coriander leaves (aka cilantro.)
Per 1 cup (200 g / 7 oz)
- 231 calories, 620 mg sodium
- Weight Watchers PointsPlus®: 6 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.