Vegetarian recipie that includes Okra?!
Vegetarian recipie that includes Okra?
Any ideas?
Answers:
I have just made this yesterday. Delicious!
Okra Masala
500 g Okra
4 T Oil
250 g Onion, cut into thin slices
1 T Grated fresh root ginger
125 g Finely chopped fresh tomatoes
1 t Salt
1/2 t Ground turmeric
1 t Ground fresh green chilies (reduce for mild taste)
2 T Whole coriander leaves
(1) When buying okra, always pick the small firm ones as they are easier to cook. Wash the okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of okra and either leave okra whole, or cut into 5 cm (2-inch) pieces.
(2) Put the oil into a *karai* or deep frying pan, add the onions and fry until they are transparent. Add the ginger, tomatoes, salt, turmeric and chilies. Simmer mixture on low heat for 7-10 minutes or until the liquid is reduced.
(3) Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but still firm to touch. Do not stir too often as okra is a very delicate vegetable and may break up. Sprinkle with coriander leaves. Serve with a raita, and chapattis.
Bon apetite!
CK
Ingredients:
1/2 cup Butter or margarine
1 Onion, large, minced
1/2 Green bell pepper, diced
1 quart Okra, fresh, sliced/rinsed
4 Tomatoes, fresh, coarsely chop
Salt to taste
Black pepper to taste
Directions:
Melt butter in large skillet; add onion and saute over medium heat until soft. Add bell pepper, okra and tomatoes; season to taste.
Reduce heat; cover and simmer 20 minutes, stirring occasionally.
We enjoy battered, deep fried okra. My daughter thinks they taste better than chicken nugget. I just season some flour (we are wheat free, so we use rice or potato flour) with salt, fresh ground pepper, and herbs, and deep fry in oil. We don't worry about the fat content, as we consume no other fats, and have this once a week. Okra is also great pickled, using simple refigerator pickle methods. Here is a link with some good recipes http://www.gapersblock.com/airbags/archi...
Try the following
Pickled Okra
1 lb (450 g) small okra
4 cloves garlic, peeled
1? pints (725 ml) distilled vinegar
4 oz (110 g) light soft brown sugar
1 tablespoon sea salt
You will also need two 17? fl oz (500 ml) preserving jars, sterilised.
Begin this the night before. First of all, wash the okra, put it into a colander and sprinkle it with the salt. Cover with a clean tea cloth, put a large bowl underneath it to catch the juices and leave it overnight.
Next day, rinse the okra, then press them to get rid of the excess moisture and dry them with the cloth. Then leave them spread out on it to thoroughly dry off. After that, pack the okra into the hot, sterilised jars, along with the garlic. Next, in a saucepan, slowly bring the vinegar to the boil with the sugar, boil for 3 minutes, then pour it over the okra and garlic, covering them completely. Now swivel the jars to make sure the air is expelled and really press the vegetables down under the liquid before you place waxed discs on top. Seal tightly with vinegar-proof lids, label when cold and store in a cool, dry, dark place to mellow for 3 months before eating.
or Bhindi Ki Sabji (Curried Okra)
1 pound okra -- cut 1" pieces
2 medium onion -- minced
4 tablespoons vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon ground red pepper
2 teaspoons ground coriander
1/2 teaspoon graram masala
salt -- to taste
Wash and cut okra. Heat 4 tablespoons salad oil and fry cumin seeds a second, add onions and cook for 10 minutes, until light brown. Add okra, turmeric, red pepper, coriander and salt. Mix.
Cover and cook over medium for 10 minutes. Add garam masala and cook covered for another 10 minutes
or Fresh Okra Muffins
2 c Self-rising cornmeal
1 tb Sugar
1/2 ts Salt
1 1/4 c Milk
2 lg Eggs, lightly beaten
1/4 c Vegetable oil
1 ts Worchstershire sauce
1/4 ts Hot sauce
2 c Thinly sliced fresh okra (about 1/2 pound)
1/4 c Chopped onion
Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Fold in okra and onion.
Grease muffin pans, and place in a 400' oven for 5 minutes. Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400' for 20 minutes or until lightly browned. Remove from pans immediately. Yield: 1-1/2 dozen
get onto www.about.com and have a field day!!
Here are some more, with awesome photos -
1. Okra in Yogurt Sauce
http://www.nandyala.org/mahanandi/archiv...
2. Sambhar with Okra
http://www.nandyala.org/mahanandi/archiv...
3. Okra Curry
http://www.nandyala.org/mahanandi/archiv...
4. Afghan Inspired Okra and Split Pea Stew
http://www.nandyala.org/mahanandi/?p=677...
:)
You can also Google "okra recipes" and see what comes up.
I think Okra in Hindi is Bindhi or Bhindi so you could do internet searches using that word - e.g. bindhi bajjie which is a nice curry.
Lady's fingers is another name for Okra as well.