Moderators: JeffN, f1jim, carolve, Heather McDougall
michaelswarm wrote:Roasting is my go to replacement for frying. Okra has a tendency to sliminess with too much moisture. Oven roasting dry heat should avoid that. My favorite okra dish is an Indian curry I used to get at the restaurant around the corner.
Mayapples wrote:I usually cook okra the Egyptian way, although I prefer to use small pods. I've never done it with the long ones that are typically sold in the U.S. but I'm sure it would work. Basically, trim around the stem to remove the tough parts without piercing the pod and cook them whole until quite soft in a sauce of tomatoes, onions, garlic, lemon, cumin, coriander, and no or low salt vegetable stock. It works best baked in the oven but can be done in a pot on the stove -- just be careful when stirring to not break up the pods as they soften. Serve over rice.
Return to Food, Recipes & Meal Planning
Users browsing this forum: No registered users and 9 guests