Okra and Lima Bean Masala

by on June 26, 2006
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There’s a farm stand near my house that sells fresh produce throughout the summer. It’s the only place I know where I can get fresh, shelled lima beans, black-eyed peas, and several varieties of field peas. The last time I went I was happy to find vine-ripened tomatoes, peaches, sweet watermelons, and tender, young okra. I came home with several bags almost overflowing with fruits and veggies.

I decided to combine two of my purchases, baby lima beans and okra, into a curry. While okra is a traditional ingredient in Indian food, I don’t think that lima beans are. Nevertheless, they worked well in this recipe, which turned out to taste something like a gumbo with Indian seasonings.

Mango powder and red chilli powder are available at Indian markets, as is garam masala. Make sure the spices you use are fresh, and adjust the chilli powder and the garam masala to suit your level of spice-tolerance. The garam masala that I used was not very spicy, so this came out much milder than I expected. If you really want to turn up the heat, add a red or green chilli pepper to the onion as it’s sautéing.

Okra and Lima Bean Masala

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{ 4 comments… read them below or add one }

1 sofiadiablesa August 26, 2009 at 12:05 pm

There seems to be a big time difference between using fresh or frozen lima beans. If I use fresh lima beans would I cook them separate until about 20 minutes from being done and then add them to the okra/tomatoes? I am concerned about overcooking the okra (up to 1 hour).

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2 Anita W July 26, 2011 at 9:41 pm

What is mango powder? Is there some type of substitute? Mangoes?

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3 SusanV July 26, 2011 at 10:43 pm

It just adds a little tartness, so you can just add a little lemon juice instead–or skip it.

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4 Esther J July 31, 2013 at 10:28 pm

So simple–and delicious!

I had limas and okra in the freezer for ages, and had been eyeing this recipe for about just as long. Your post today with your recipe for roasted okra masala motivated me to put this one together finally–and the results were just divine. This, over rice–comfort food heaven! (And, yes, it does taste like an Indian-inspired gumbo.) So very good.

Thanks, madam. :)

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