One of the best aspects of okra is that a lot of recipes call for
delicious treatments you don't typically associate with the
preparation of vegetables.
"You've got to get really unhealthy with okra. Batter it and fry it -- you'll be happy," says Brooke Salvaggio of Bad Seed Farm.
There are other options besides frying, including gumbo
-- in which okra is prized as a thickening agent. And since most of the
okra you'll eat comes from the South, it only seems appropriate
to include a grits-based recipe. Goat cheese grits with okra seem like a good update to a classic pairing.
Okra also pairs well with tomatoes. That's the basis for Turkish okra stew with tomato suace (domatesli bamya). Or you can go with okra stew with Mexican flavors, adding green chilis, lime and cilantro to a tomato and chicken stock base.
If you need texture in a dish, okra is a good option. Think of it as a substitute for asparagus or peppers (to which the flavor is sometimes compared), and it will make more sense to you as a potential ingredient. And when it doubt, just wash, slice and fry it up in oil.
[Image via Flickr: House of Sims]
Showing 1-1 of 1
I also recommend trying Bhindi Masala at your favorite Indian restaurant - or make it at home. Here are some pictures & a blog post that I thought described the dish quite well: http://evolvingtastes.blogspot...
The blog also provides some tips on preventing okra sliminess - dry it completely before cooking, and only add salt at the end to prevent the salt from extracting moisture from the pods.
like
dislike
