Okra is a tropical plant that thrives in warm climates. It is easy to grow and has the prettiest flowers. We love okra so every summer, my husband will grow this vegetable in our garden. Versatile, it can be cooked in a curry, stew, gumbo, fried, roasted, baked and even pickled. An intimidating vegetable with a reputation of becoming slimy when cooked. Some love okra, while others hate it. I remember my late mother-in-law questioning me when I told her that I cook this vegetable with minimal sliminess. The trick is to cut the pods at a slant and cook on low heat with no water. This is a quick, delicious dish, easy to prepare with spices and ready in minutes. Served as a side with the main meal.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry large pods that are fibrous and tough. Also, overripe pods that are too soft are tasteless.
Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. Rich in dietary fibre, vitamin A, C and antioxidants. A good source of nutrients and vitamins. Low in calories and fat. Aids in stabilizing blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry large pods that are fibrous and tough. Also, overripe pods that are too soft are tasteless.
Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. Rich in dietary fibre, vitamin A, C and antioxidants. A good source of nutrients and vitamins. Low in calories and fat. Aids in stabilizing blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Quick & Delicious Okra
(Serves 6)
Ingredients:
1/2 kg okra
1 large onion (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
1 teaspoon cumin seeds
1 sprig of curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
4 large cloves of garlic (finely chopped)
1/4-inch piece of ginger (grated)
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra at a slant into 1/4-inch slices.
Heat oil in a pan, add cumin seeds and curry leaves. When the seeds start to splutter, sauté the onion, garlic and ginger. When onion is translucent, stir in the green chillies and tomato. Once tomato is soft and pulpy, mix in the spice powders and fry well.
Stir in the okra and salt. Turn down the heat to the lowest setting. Do not add any water. Let the okra cook till it is tender-crisp. Stir occasionally.
Garnish with coriander leaves and serve hot.
(Serves 6)
Ingredients:
1/2 kg okra
1 large onion (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
1 teaspoon cumin seeds
1 sprig of curry leaves
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
4 large cloves of garlic (finely chopped)
1/4-inch piece of ginger (grated)
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash okra, pat dry and trim off the ends. Cut okra at a slant into 1/4-inch slices.
Heat oil in a pan, add cumin seeds and curry leaves. When the seeds start to splutter, sauté the onion, garlic and ginger. When onion is translucent, stir in the green chillies and tomato. Once tomato is soft and pulpy, mix in the spice powders and fry well.
Stir in the okra and salt. Turn down the heat to the lowest setting. Do not add any water. Let the okra cook till it is tender-crisp. Stir occasionally.
Garnish with coriander leaves and serve hot.
