CRISPY INDIAN OKRA
Provided by Ashley Thomas
Number Of Ingredients 9
Steps:
- If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
- Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
- Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
- Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
- Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.
SAUTEED OKRA WITH COCONUT AND INDIAN SPICES
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately.
SAUTEED OKRA
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over high heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
- Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
- Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.
MEL'S FABULOUSLY EASY SAUTEED OKRA
Okra sauteed in olive oil with lots of garlic. Cornmeal is added toward the end--fabulous fried okra with less oil and with only one pan, no messy battering and frying. Enjoy!
Provided by bwhite
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 9 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 118 mg, Sugar 1.5 g
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