Cheetie Kumar, the chef behind Raleigh, NC restaurant Garland, combines Indian and Southern ingredients with ingenuity and ease. This dish is inspired by one that her late mother, Adarsh liked to prepare. “Mom would cut slits length-wise in okra, stuff each pod with a lemony masala paste, then pan-roast them, finishing the dish with sweet onions. She was a patient woman,” Kumar says. “My lazier version relies on whole okra roasted and tossed with onions and spices while scalding hot. It’s not as special as hers, but it’s delicious and much easier.”
Pan-Roasted Okra and Sweet Onions with Lemony Masala
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.