About this recipe: Great dish with ghee wala parantha! Take care to use the hing (asafoetida) sparingly.
This is a really good, quick, and easy recipe. That much chili powder is NOT for the faint of heart, though...I cut it back to 1/2 tsp, and it was still quite spicy. The asafoetida powder (which you can find in an Indian grocery) really makes a difference. A little pinch goes a long way. Also, if you use frozen okra, they do leave the tips in, so make sure to take them out first! - 27 Aug 2005 (Review from Allrecipes US | Canada)
My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favorite Indian restaurant in Irvine, the Clay Oven. - 03 Jul 2008 (Review from Allrecipes US | Canada)
I love fried okra !! the only thing I canged, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breading before I fried it!! - 31 Aug 2006 (Review from Allrecipes US | Canada)