Green Chile Okra Food

OKRA WITH GREEN CHILLI

Okra With Green Chilli image

This is a very good side dish to accompany a curry. The use of fresh okra is important, tinned okra is too mushy. Simple and quick to make with just a few ingredients this is a must dish.

Provided by Brian Holley

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh okra, in 1-inch pieces
1 large onion, sliced
2 garlic cloves, chopped
1 inch fresh ginger
2 green chilies, seeded
2 teaspoons ground cumin
2 teaspoons ground coriander
water
3 tablespoons oil
1 lemon, juice of

Steps:

In a processor blend half of the onion with the garlic, ginger, chilli, coriander and cumin, add a little water to make a thin paste.
In a pan heat the oil and fry the remaining onions till golden and remove them and set aside.
Add the spice mixture to the pan and cook over low heat for 3 minutes.
Add the okra, lemon juice and 4 fluid oz of water, simmer till the okra is tender.
Serve garnished with the fried onion.

Nutrition Facts : Calories 161.9, Fat 10.8, SaturatedFat 1.4, Sodium 14.2, Carbohydrate 16.4, Fiber 5.1, Sugar 4.4, Protein 3.5

OKRA CHILI

Okra Chili image

Provided by Roger Mooking

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon cumin seeds, ground in a mortar and pestie
1 tablespoon garlic powder
2 teaspoons ground paprika
1 teaspoon chile flakes
1 teaspoon coriander seeds, geound in a mortar and pestie
2 tablespoons vegetable oil, divided
2 1/2 pounds ground beef
1 (12-ounce) bottle dark beer, divided
1 sweet onion, diced
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 1/2 cups fresh okra, cut into 1/2-inch thick slices
1 to 2 canned chipotle peppers in adobo sauce
1 (14.5-ounce) can diced tomatoes
2 cups low-sodium beef stock
1 (14-ounce) can red kidney beans, drained and rinsed
1/4 bunch fresh cilantro, stems chopped and leaves picked
Kosher salt and freshly ground black pepper

Steps:

For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, chile flakes, and ground coriander seeds.
For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.

GREEN CHILE OKRA

Green Chile Okra image

I only cook this when I can find good, fresh okra. I keep the roasted green chiles frozen; they really make the dish.

Provided by KICKBALL

Categories Side Dish Vegetables Tomatoes

Time 48m

Yield 4

Number Of Ingredients 9

Ingredients

1 green chile pepper, halved and seeded
1 ½ tablespoons olive oil
1 onion, chopped
1 (14 ounce) can diced fire-roasted tomatoes
1 pound fresh okra, cut into small pieces
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile pepper on top, cut sides down.
Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh.
Heat oil in a cast iron skillet over medium-high heat; saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil; cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes.
Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 20.2 g, Fat 5.3 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 569.5 mg, Sugar 6.8 g

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