Re: [CH] Okra (was Re: tofu)
Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 21 Nov 2002 19:58:52 -0800
> Ditto to: "I'll take okra any day over tofu!!!!"
My sentiments, too, and I _do_ like tofu, too (though I must say I am
concerned about the genistein (sp?) in soya beans).
> <<< snippage.. I don't eat okra. Too slimy. snippage>>>>>
This is like saying "I don't eat pasta. Too mushy."
Everything can be ruined by cooking it improperly.
Okra, especially young tender ones, can be cooked to be not a bit slimy, in
fact this is how it naturally tends to come out. See any Indian cookbook
for some okra ideas that are delicious, contain chiles, and are not slimy.
Here are two published recipes I've made before that I liked.
--- Brent
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** Okra with Mustard Seeds (Sorse Dharush)
(A Taste of India, Madhur Jaffrey)
1 lb. okra, fresh, whole, washed, dried, tip trimmed, top peeled cone-shaped
1 Tbs. black mustard seeds
1 tsp. yellow mustard seeds
1/2 tsp turmeric
1/2 tsp cayenne powder
1 tsp salt
1/2+ C. water
3 Tbs. oil, vegetable
1/8 tsp kalonji (nigella seeds)
2 chiles, fresh, green
Grind black and yellow mustard seeds. Put ground mustard into a small bowl
and add turmeric, cayenne, salt, and 1/2 C + 2 Tbs. water; stir to mix.
Heat oil in a large frying pan over medium heat. When hot, put in the
kalonji. Ten seconds later, put in the okra and stir. Stir and fry the
okra over medium-low heat for 10 minutes or until lightly browned. Add the
spice mixture and green chiles; bring to a simmer, cover, lower heat,
simmer gently for 5-8 minutes or until okra is tender.
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** Masala Bhindi (Braised Okra with Tomatoes, Onions, and Spices)
(Classic Indian Vegetarian and Grain Cooking, Julie Sahni, 1985)
1/2 C. light vegetable oil
1 lb. okra, trimmed, whole
3 C. onion, finely chopped
2 tsp. garlic, minced
2 Tbs. ginger, grated
2 tsp. cumin, ground
2 tsp. coriander, ground
1/2 tsp fennel, ground
1/2 tsp cayenne powder
1/2 tsp turmeric
1.5 C. tomatoes, finely chopped
salt to taste
1 C. water, hot
3 Tbs. coriander, green, fresh, chopped
Heat 1/4 C. of the oil in a large heavy skillet over medium-high heat.
When the oil is very hot, add the okra in a single layer and fry without
stirring for 1 minute. Continue frying for another 3-4 minutes, tossing
and turning the okra until it is lightly browned. Remove okra from the pan
and set aside.
Place measured spices in separate piles next to the stove.
Add remaining 1/4 C. oil and the onion to the skillet and fry until onion
is light golden (~5 min.). Add garlic and ginger and cook, stirring
constantly, until mixture turns caramel brown (8-10 min.).
Add cumin, coriander, fennel, cayenne, and turmeric, and fry a few seconds,
then add the tomatoes. Reduce the heat and cook, stirring, for 3 minutes
or until mixture thickens and becomes pulpy. Add the fried okra, salt, and
water; stir to mix, bring to a boil, lower heat, cook, covered, until okra
is tender (~20 minutes) and the sauce is thick.
Stir in a little of the coriander and garnish with what's left.
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