Recipe: Okra — the late summer specialty

From Apprentice John – – –

Grilled Okra

  • 15 to 20 tender okra pods, 3 inches long
  • Olive Oil

Place okra on a metal or wooden skewer through the side at the center of the pod. Brush with Olive Oil.

Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown


“Okra and Onions

  • 1 (one) pound fresh Okra

·  1 (one) medium to large onion

·  1/2 (half) teaspoon cumin seeds

·  1/4 (one-fourth) teaspoon turmeric powder

·  1/2 (half) teaspoon mango powder

·  1/2 (half) teaspoon ground red pepper (optional)

·  1 (one) clove garlic

·  1/2 (half) inch piece fresh ginger

·  4 (four) tablespoons cooking oil

·  1/2 (half) teaspoon salt (or to taste)

Wash okra, let dry thoroughly, or pat dry with paper towels. Remove stems, slit lengthwise once or twice (do not cut through, each pod must remain as one piece).

Chop ginger and garlic into small pieces. Slice (do not chop) the onion and separate into long strips or rings.

On medium heat, place 2 tablespoons oil in medium size non-stick pan or frying pan.

Add cumin seeds. After approx. 30 seconds add garlic and ginger. When garlic is slightly browned (less than a minute) add onions. Cook for about 5 minutes until onions are lightly browned. Stir occasionally do not overcook.

Add turmeric, pepper and mango powder, and stir to mix well. Remove onion/spice mixture from pan and save in a small bowl or plate.

In the same pan as above, add 2 tablespoons oil and okra and salt. Cook on medium heat for about 5 minutes, stirring frequently.

Lower heat slightly, cover the pan, and let cook for about 10 more minutes. Remove lid, stir and cook for another 5 to 10 minutes, until moisture is gone and okra is tender. Do not overcook, the okra should remain separate and not become mushy.

Finally, add the onion/spice mixture back with the okra, stir and serve while still warm.

Serves four.

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