Have z2 k of lovely fresh okra herevfor

My initial search for cooking ideas reveals umpteen ways to make it non "slimey"

Read unctuous I want the slimey texture

Ideas?

GUMBO!

Otherwise, a nice dry curry that works well as part of a banquet, but doesn't really stand on its own:

Spicy Stir-fried Okra (Bhindi Bhaji)

From Charmaine Solomon’s Encyclopedia of Asian Food

 

500g okra

2 tablespoons ghee or oil

1 teaspoon of panch phora

2 medium onions (finely chopped)

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon chilli powder or to taste

½ teaspoon salt or to taste

½ teaspoon garam masala

1 tablespoon lime or lemon juice or 1 teaspoon amchur (dried green mango powder)

 

Wash okra, discard stem ends and slice across into bite size chunks. Heat ghee or oil and fry the panch phora until mustard seeds pop. Add onion and fry, stirring, until onion is soft and starting to colour. Add coriander, cumin, turmeric, chilli and salt. Add okra, toss with the spices, cover and cook on low heat, stirring now and then, until okra is tender but still crisp. Sprinkle with garam masala and lime juice or amchur and serve with chapattis or rice.

I had a good Okra curry tonight, for the first time in years.

Definitely not slimey though, it was crisp with a hint of bitterness.

Goes well with asafoetida, mustard seeds, fried onions and a tomato 'medley'. 

Thanks just checked stephanie alexander who echos @@Monty Gumbo

Ate at her restaurant many times in my epicurean phase

Yes @@ferchersan my south african Indian friends often cook it in a dry non sticky way

Will try gumbo first

Although just picked up a tagine off eBay never used one before Sooo

Ideally I need a sticky okra tagine recipe

Edited August 27, 201411 yr by djb

Moroccan okra quince and lamb : this might be my first tagine

No your not ALL invited to lunch

okra curry. and yes okra and lamb (or better still goat) no one eats lamb in curry countries !

@ al recipe please

I can source goat

Edited August 27, 201411 yr by djb

@ al recipe please

I can source goat

 

 

found this one pretty good, and yeah go the goat. and yes another name for okra is Ladies fingers

 

http://anglo-indianfood.blogspot.com.au/2009/09/meat-and-lady-fingers-okra-curry.html

 

1/2 kg beef or mutton / lamb cut into medium sized pieces

1/2 kg tender lady fingers / Okras cut into 1 inch size pieces

2 medium sized onions chopped 

2 large tomatoes pureed

½ cup coconut paste 

A small bunch of coriander leaves chopped

1 teaspoon ginger paste

1 teaspoon garlic paste 

2 teaspoons chilly powder 

2 teaspoons coriander powder

1 teaspoon cumin powder

½ teaspoon tumeric powder 

Salt to taste

2 green chilies chopped 

2 tablespoons oil. 

Heat the oil in a suitable pan or pressure cooker and fry the chopped onions till golden brown. Add the Meat, ginger and garlic paste and sauté for some time. Add the chilly powder, coriander powder, cumin powder, green chillies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and cook till the meat is tender. 

Meanwhile lightly fry the lady fingers / okra in a little oil for about 2 minutes. When the meat is cooked, add the lady fingers / okra pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the lady fingers are cooked. Garnish with chopped coriander leaves. Serve hot with plain rice.

"Gelatinous" not "slimey"

 

that's the cajun way

 

to get the gelatinous consistency, cut up the okra before cooking.  To avoid it, quickly fry it whole.

 

tomatoes, rice and curries all hide the gummy texture

 

cajun is a household favourite thanks to the relatives from n'Orlins who drop by the third drawer down

 

 

 

Orca is in my top 3 favourite vegetables

Because I have been eating it since I was a child I like it raw, also picked

But you want a recipe

This is pretty much how my grandmother made it

http://www.greek-recipe.com/okra/

this is the other one involving goat that works well. this is a fry rahter than a curry. and no not 8-10 green chillies, just add one and without the seeds if want to back off the heat ! 

 

 

http://www.spiceroots.com/2014/02/bhindi-gosht-meat-okra

Ingredients

• 750 gms goat meat (bone in - mixed pcs)
• 500 gms okra – washed, patted dry and cut into 2 inch pcs.
• salt to taste
• 2 tsp chilli powder
• 2 tsp coriander powder
• ½ tsp turmeric
• 1 tsp cumin seeds
• I medium sized whole garlic bulb
• 1 ½ cup sliced onions ( keep 1 cup and half cup separate)
• 1 cup chopped tomatoes
• 8- 10 green chillies chopped roughly
• oil for frying
• 4 tbs oil
• 1 ¼ C water

Instructions

1. Heat oil and fry the okra in it.
2. When you put in the okra, the oil has to be very hot, so be careful.
3. Also do not over crowd the pot.
4. Fry the okra to a point where the slime vanishes and all you get is a deep fried okra.
5. The easiest method to test this is by dipping a slotted spoon in the pan and lifting a few okras and letting them drop back in.
6. While you are dropping the okra back in, notice the oil falling back from the spoon as well. If it appears to have a slimy/ watery texture, your okra is not yet fried to the desired texture.
7. The okra is done when you can no longer see the slime lines along with the oil on the spoon.
8. Do not overcook the okra at this stage and ensure you don't brown them too much.
9. On another heat source, put a pressure cooker and add in 4 tbs oil and heat it.
10. Then add the meat and sauté for about 2 minutes.
11. Now add in the water, 1 Cup of sliced onions, tomatoes, garlic and all the spices except green chillies and pressure cook it for about 10- 12 minutes.
12. Start the timer after the pressure builds up and starts to release.
13. And as always, pressure cook on medium heat.
14. Allow the pressure cooker to release the pressure on its own – this allows for further cooking of the meat.
15. Once the pressure releases, open the cooker and check for liquid quantities. If there is too much water, bring the contents of the cooker to a boil and let it boil till the liquid evaporates and the oil separates.
16. When you see the oil separating, add in the onion and the green chillies and the fried okra. Stir to mix carefully. Cover and simmer on low heat for about 10 more minutes.

@@Full Range

"Orca is in my top 3 favourite ....."

I will eat pretty much any thing

But isnt Orca a whale?

@@andyr recommends whale oil for TT bearings

Geek is off to Japan and will eat whale while away

Remember SNA is a family friendly site

Will though add your OKRA recipe and give it a try

Edited August 27, 201411 yr by djb

@@Full Range

"Orca is in my top 3 favourite ....."

I will eat pretty much any thing

But isnt Orca a whale?

@@andyr recommends whale oil for TT bearings

Geek is off to Japan and will eat whale while away

Remember SNA is a family friendly site

Will though add your OKRA recipe and give it a try

 

Weeell, whale oil may well be able to be used for cooking.  But I find it so expensive that I only use it for TT bearings.

 

BTW, if SNA is a "family friendly" site ... then we shouldn't be mentioning eating "ladies' fingers"!

 

Andy

Weeell, whale oil may well be able to be used for cooking.  But I find it so expensive that I only use it for TT bearings.

 

BTW, if SNA is a "family friendly" site ... then we shouldn't be mentioning eating "ladies' fingers"!

 

Andy

Thats not the first time that auto correct got it wrong

Whale

Oil

Beef

Oct

 

 

 

Yes indeed Okra makes fine curries--hidden in the mix above the very necessary Asafoetida--or Hing to add,just a pinch--to your ingredients 

 

 Saves embarrassing  moments from occurring! :mad:

 

Willco