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I was given two gallon size bags of fresh okra.<br><br>
Other than boiling with tomatoes or frying, I really don't know<br><br>
any interesting ways to cook it.<br><br>
How do you cook okra?
 

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I really like it sauteed until a little brown.<br><br><br><br>
Breaded and deep fried is a treat. But yeah, fried.<br><br><br><br>
I often hide it in mixed vegetable dishes such as curries.
 

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I agree with Ludi. I love okra, but it gets a nasty texture when it gets wet. It's usually better to saute it in a bit of the fat of your choice.<br><br><br><br>
You probably won't be able to eat it all at once (I don't know how many okra-hungry folks are in your household), and I'm not sure how to prepare it in such a way that you could maybe freeze some of it...
 

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Cut a few (5) pods up in your stew. Gumbo. Yum.<br><br><br><br>
Pickel it raw. Crunchy! Sweet, sour, or jalepeno!<br><br><br><br>
Cut across, roll in cornmeal, lightly salt, deep fry!<br><br><br><br>
Cut across, roll in cornmeal, lightly salt, freeze spread thin on cookie sheet. Fry later. Go okra, Go Okra.
 

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<span style="color:#008000;">^^^ Or a variation of 2 of L2K's ideas that I've done is to also bread some sliced jalapeños as well as the okra, and fry them all up together.<br><br><img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
Hot-n-spicy pickled okra is one of the most yummy things of all time. <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"></span>
 

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Make Indian-style curry. Lightly toast your spices (or use curry powder/paste), sautee onions and garlic. Add chopped okra (and curry paste if you are using it). Sautee it a little while then add some tomatoes and cook until it's all delicious and soft.
 

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lol, well, you beat me to fry it...which is what I would've said. Having grown up southern, the two most familiar ways for me are fried and okra in gumbo. You might try a vegetarian gumbo recipe in fact. Original African meaning of the word gumbo is okra stew.<br><br><br><br>
b
 

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Whatever you do, *do not* soak it with water. First time I was going to cook some okra i called up my sister and asked her what I should do, cause I had no idea. She told me to slice them up real thin (took me a looong time and a lot of work to do it), and then cover them with water. Just to make fun of me, you know... Man, talk about gooey mess! <img alt="" class="inlineimg" src="/images/smilies/dizzy2.gif" style="border:0px solid;" title=":dizzy:"><img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Aphrodite</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Pickle it!<br><br><br><br>
Mmmm, I eat cold pickled okra right out of the jar.</div>
</div>
<br><br><br><img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> Me too! <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 

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aug. 8th on fatfreevegan blog has a recipe for okra black eyed pea gumbo. <a href="http://blog.fatfreevegan.com/" target="_blank">http://blog.fatfreevegan.com/</a> I'm going to make this next week after I go shopping.
 

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Hi, It's always great in veggie soups, but does get a bit slimy..<br><br><br><br>
My favorite way is to slice it & dip it in egg then put it in a bowl of Stoneground corn meal seasoned with ground pepper & whatever spices you like. Fry it in Organic Coconut oil. YUMMY!!!!!
 

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I boil it whole...<br><br><br><br>
and usualy put it as a side to some pasta or rice of some sort.<br><br><br><br>
yes its slimey. i dun kar.
 

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Bhindi Masala - BEST way ever to have okra...<br><br>
You can cook a whole VAT of this and it freezes awesomely!!<br><br><br><br><br><br>
1 pound okra (small)<br><br>
2 onions, thinly sliced<br><br>
2 tomatoes, chopped<br><br>
1/4 cup oil<br><br>
3/4 teaspoon paprika<br><br>
1 teaspoon amchoor powder (or substitute fresh lemon juice)<br><br>
1/2 teaspoon turmeric<br><br>
salt and freshly ground pepper to taste<br><br>
1 teaspoon garam masala<br><br>
2 tablespoons chopped cilantro leaves for garnish<br><br><br><br>
1. Wash okra under running water and slice off the ends.<br><br>
Cut each in half. Set aside.<br><br>
Prepare onions and tomatoes. Set aside.<br><br><br><br>
2. In a wok or heavy skillet heat the oil and sauté onions until translucent.<br><br><br><br>
3. Add all spices except the garam masala and stir-fry 2 minutes.<br><br>
Add the tomatoes and bhoona * 1 minute. Add the okra and stir-fry 2 minutes.<br><br>
Cover and steam over medium heat until tender, about 12-15 minutes.<br><br><br><br>
4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala.<br><br>
Garnish with the coriander and serve while hot.<br><br><br><br>
* Bhoona is a technique that is essential to Indian cooking.<br><br>
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.<br><br>
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.<br><br>
Serves 4-6 people.
 
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