Enjoying the last of Summer’s okra!
OKRA
It seems that people either love it or hate it.
For people who hate okra, it usually comes down to its sliminess. These green pods ooze mucilage, a thick, wet, sticky substance that some people can’t get behind. Many people who don’t like okra don’t know how to prepare it. It can be an intimidating vegetable, but various techniques can help make it less slimy:
look for the brightest green colour
Avoid the dull, browner-looking pods or any okra with brown spots. When buying okra, the smaller, the better, and you should always feel the okra in your hand. You want each pod to feel plump and springy, not soft or floppy. Hearing the seeds snap when you squeeze the pod is a good indication.
pan-fry overheat to reduce slime
Cooking okra fast and hot removes that slime. That’s why methods—such as frying, roasting, and cooking quickly on the stovetop—are all about speed.
cut your okra lengthways
Slice thin strips of okra from the top of the pod to the bottom in a kind of julienne cut. This will not guarantee zero slime but will reduce it. A tip for slicing okra lengthways is to keep the top intact and slice downwards away from it. This will help hold the okra together and make the pod less messy during the cutting before you simply slice off the top to free the slices. (I will try this next recipe).
OKRA PALYA
serves 4 as a side dish
Recipe from ‘Mysore Style Cooking’ by V. Sandhya
ingredients
500 grams fresh okra (lady’s finger)
1 tsp split channa dal
1 tsp split urad dal
1 Tbsp oil/ghee
½ tsp black mustard seeds
⅛ tsp asafoetida powder (hingu)
1 large tomato, finely chopped
¼ tsp chilli powder/flakes
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp jaggery/brown sugar
salt to taste
1 Tbsp dried shredded coconut
preparation
- Rinse the channa and urad dal, then cover with water and soak for 1 hour. Drain and set aside.
- Wash and pat dry the okra with a cloth and chop into 1 cm pieces – set aside.
- Heat the oil/ghee in a heavy-bottomed saucepan or skillet over medium heat, add the mustard seeds; when they start to splutter, add the channa and urad dal, stir and fry until the dal turns golden-brown, then add the asafoetida powder.
- Add the okra, turn the heat to high, and mix well. Fry for 10 minutes, stirring constantly to prevent the okra from burning or becoming soggy. I try to get the okra charred a little on the edges.
- Turn off the heat and add the tomato, red chilli, coriander powder, turmeric, jaggery, salt to taste, and coconut.
Serve with chapati or dosa, rice or quinoa and a simple dal.
Goodness shared from Stacey
Read More: https://www.tastingtable.com/1575250/tips-cooking-okra/
