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
Ingredients
- 1 pound small, tender okra
- 1 large onion, sliced into thin wedges
- 1 tsp. whole cumin seeds
- 1/2 tsp. mango powder
- 1/4 – 1/2 tsp. red chilli powder
- 1/2 tsp. coriander powder
- 1/4 tsp. turmeric
- 1-3 tsp. garam masala (store-bought or homemade)
- 2 large, ripe tomatoes, chopped (about 3 cups)
- 1 cup fresh or frozen baby lima beans
- 1 1/2 cups water
- salt to taste
Instructions
- Trim the tops of the okra and cut into 1 to 1-1/2 inch pieces. If the okra is small, you should just cut it in half.
- In a large non-stick pot, sauté the onion until it begins to brown. Add the cumin seeds and sauté one minute more.
- Add the mango powder, chilli powder, coriander, turmeric, and garam masala. Stir and cook 1 minute. Add the okra and cook for 2 more minutes.
- Add the tomatoes, lima beans, and water. Cover and simmer on low heat until limas are tender. If you’re using frozen beans, this may be in as little as 20 minutes. Fresh beans take longer to cook, up to an hour.
- After the limas are tender, remove the cover, add salt if desired, and cook uncovered for 5 minutes. Serve hot over rice or other grain.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 2
Nutrition (per serving): 178 calories, 8 calories from fat, 1g total fat, 0mg cholesterol, 55.9mg sodium, 1309.5mg potassium, 37.9g carbohydrates, 12.6g fiber, 8.9g sugar, 9.7g protein.
sofiadiablesa
August 26, 2009 at 12:05 pmThere 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).
Anita W
July 26, 2011 at 9:41 pmWhat is mango powder? Is there some type of substitute? Mangoes?
SusanV
July 26, 2011 at 10:43 pmIt just adds a little tartness, so you can just add a little lemon juice instead–or skip it.
Esther J
July 31, 2013 at 10:28 pmSo 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. 🙂
Selvi
March 15, 2020 at 10:12 pmYou did not mention when to add the lady’s finger
Susan Voisin
March 15, 2020 at 10:41 pmIt’s in step 3.