Okra Accolades
Posted by melissamccart on May 27, 2008
Because of its slimy tendencies, okra isn’t exactly the most coveted vegetable. But fans are outspoken. They include author and DC resident John Martin Taylor who waxed poetic this past weekend on The Splendid Table, during which he discusses okra-based dishes discovered on his trip through Sri Lanka, as well international origins for Southern US okra classics. (Check out his okra related writings on his blog, too.)
Not sure if you’re a fan? Try out Rasika’s bhindi amchoor or make it at home:
Ingredients: one pound of okra-1/2 c oil-1/2 t cumin seeds-10 oz chopped onion-1 t chopped ginger-1/2 t chopped green chili-1/2 t tumeric-1/2 t red chili powder-2 t dried mango powder-1 t lemon juice-1 T chopped cilantro-salt to taste
Instructions: Remove okra head and cut into quarters lengthwise. Heat oil in saute pan, add cumin seeds and saute until they crackle. Add chopped onions and cook until translucent. Saute ginger, green chili, tumeric, and red chili powder. Add okra; cook until soft. Add mango powder, salt to taste, cilantro, and lemon juice.
Any other terrific okra dishes we should try? Leave it in the comments.
lmdiorio said
I just enjoyed a nice dish of fried okra with a roasted corn and tomato salsa at Magnolia’s in Charleston, SC which was a really good start to my dinner of Shrimp, Lobster, Scallops and Grits with a Palmetto Ale. Surprisingly enough everything was nice and light.
April said
I love okra, especially paired with its best friend, tomato, and a few tangy touches like ginger and hot mustard.
Here’s my favorite okra recipe:
SMOTHERED OKRA
Makes 6 servings
3 tablespoons canola oil
2 cups thinly sliced Vidalia onions
1 tablespoon minced fresh ginger
2 pounds fresh young okra, stems and tips removed, sliced 1-inch thick
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon sugar
2 teaspoons chili powder
2 1-pound cans whole peeled tomatoes, drained
1 tablespoon spicy brown mustard
In a heavy 5-quart Dutch oven, heat oil over medium heat. Saute onions about 20 minutes until golden, adding the ginger for the last 5 minutes, stirring frequently. Add okra and stir and cook 15 minutes more, gradually adding salt, pepper, cayenne, sugar and chili powder.
Add the drained tomatoes and continue to cook, breaking up the tomatoes with a wooden spoon as they soften. Stir in mustard.
Cover and cook over low heat for 30 minutes, stirring occasionally.
May be prepared one day ahead and reheated, or eaten cold as an appetizer.