Okra is a small spear-shaped green vegetable that has been cultivated for hundreds of years now. It is also called lady’s finger or ochro. Although okra is typically used as a thickening agent for soups and stews, it is very versatile. It can be baked, grilled, deep-fried, stir-fried, steamed or boiled. Okra has a mild taste and its interior is slimy and fibrous with tiny pods that pack an impressive amount of nutrients. Its health benefits include aiding in weight loss, lowering blood sugar and cholesterol levels, alleviating asthma, boosting the immune system, preventing kidney disease, supporting the overall health of eyes, skin, and bones, and promoting better brain function and healthy pregnancy.
Since many people do not find the slimy fluid appealing, we’ll give you a tip on how to remove it to make the okras nice and dry. In this recipe, okra pieces are quickly stir-fried to give you a delicious, spicy, and healthy dry curry side dish ready in under 30 minutes.
This recipe takes about 25 minutes to make. Serves 3 to 4.
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, smashed
• ¼ tsp freshly ground black pepper
• 1 tbsp madras curry powder
• 2 bird’s eye chilies, chopped
• 1 green pimento pepper, sliced
• 1 pound of okra, cut into 1-cm thick rounds
• ¼ tsp salt
Heat vegetable oil in a non-stick pan over medium heat.
Add onion and sauté for about 30 seconds.
Reduce to heat to low and continue sautéing for 3 to 4 minutes.
Season black pepper and curry powder and sauté for 2 to 3 minutes.
Add bird’s eye chilies and pimento pepper and continue stir-frying for 1 minute.
Add the okra and mix.
Turn the heat up to medium-high and continue cooking for 5 minutes.
Season with salt and stir.
Continue cooking for 7 minutes.
Turn the heat off, then transfer the okra curry to a serving dish.
Ideas And Tips:
To remove the slime from the okras, wash them thoroughly before cutting. Pat the okras dry with a paper towel, then slice them. Place the okra pieces on a tray lined with a clean kitchen towel. Air-dry the okras for a couple of hours to remove the moisture.
Aside from okra, you can use green beans, asparagus, long beans, zucchini, peas, winged beans, chayote, edamame beans, green papaya, bottle gourd, young jackfruit, bamboo shoots, mushrooms or hearts of palm.
If you cannot find madras curry powder in your area, you may use the standard curry powder. Keep in mind that the former has a higher heat level than the latter.
images – https://www.youtube.com/watch?v=mvnCEeeZCF8