Pan Seared Okra With Bacon Food

PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'

Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi' image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds okra
2 to 4 tablespoons vegetable oil
1 tablespoon Fivespice Blend (see recipe below)
1 large onion (about 1/2 pound), peeled and sliced
1/3 cup water
Lemon juice
Coarse salt
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
3/4 teaspoon fennel seeds
3/4 teaspoon sesame seeds
1/2 teaspoon red pepper flakes

Steps:

Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

MARTHA ROSE SHULMAN'S ROASTED OKRA

Martha Rose Shulman's Roasted Okra image

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 15m

Yield Serves four

Number Of Ingredients 5

Ingredients

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Steps:

Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams

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