Recipe: Crispy Spicy Okra

 

Been a bit quiet lately as sorting out things to enable me to  sell some things at the markets. But, I have been storing up lots of recipes to blog when I have a spare minute.

I love Okra but only really the way we cook them in our house/family. Okra is unlike any other vegetable I’ve ever eaten and if it isn’t cooked/prepared right could be quite unpleasant. I tend to use the frozen version mainly because they aren’t that easy to get hold of here but also because the frozen ones are easier to cook. When cut up Okra is quite a gooey sticky vegetable so if you are using fresh Okra you must try and slice/chop them the day before and leave to dry out. It is also important to ensure they they are fully cooked otherwise I think they have an unpleasant texture – but that’s just my opinion.

 

Ingredients

This should be served as one of 2 dishes which will then feed 4 people.

For the vaghar:

  • 1/4 tsp fenugreek seeds
  • 1/4 tsp hing
  • 2-3 tbsp oil

And the rest:

  • Bag of frozen chopped Okra or about 350g of fresh Okra chopped the previous day
  • 1 onion sliced
  • 1 heaped tsp of fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp of turmeric
  • 1/2 -1 tsp salt (or to own taste)

 

Method:

Use a good heavy based frying pan that has a lid.

  1. Add the oil to the frying pan and heat – once hot add the fenugreek seeds and hing
  2. Once the seeds start to brown add the Okra, stir and cover the pan with a lid
  3. Cook on a medium heat for about 5 minutes – this will help extract the sticky properties of the Okra
  4. Next add the sliced onion – cook for a further couple of minutes
  5. Now add all the spices and mix in
  6. Cook the Okra on a low heat with the lid on for about 10 minutes – stirring gently a couple of times
  7. To make the Okra crispy you will need to remove the lid and cook for another 10-15 minutes on a low heat
  8. Gently move the Okra around while they are cooking – don’t be too vigorous or they will break up and turn to mush (but you don’t want them to stick either)
  9. I cook mine on a low heat as there is a fine line between crispy and burnt so you may need to cook for longer or less depending on the pan etc
  10. When checking they are cooked you look to see whether they are slightly crispy and not sticky but fairly dry

spices

 

okra and onion

 

 

Eat with indian bread….

Good luck and enjoy 🙂

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