Also known as Lady Fingers, Okra is a delicious and nutritious vegetable; very popular, specially in North-East India. Okra is a relative of the hibiscus family and is high in fiber, calcium and vitamins.
Because of its mucilaginous property, Okra gets slimy when added to water, so it is best to saute Okra in a non-stick pan or roast in the oven. Adding a few drops of lemon juice, chopped tomato or dried mango powder also helps get rid of the sliminess.
My short-cut, hands-free recipe cooks Okra in the oven which prevents it from getting mushy from all the stirring on the stove top.
1 lb. okra sliced (throw away the caps)
1 small onion, sliced
2 tbsps. vegetable oil
1 tsp. crushed fennel seeds
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. onion seeds
When shopping for Okra, make sure to avoid overgrown ones that have turned woody.
- Heat oven to 450 degrees F. Line an oven pan with foil.
- Thoroughly mix all the ingredients in a bowl, spread them in the lined pan and roast for approximately 30 minutes, stirring halfway through the cooking. (Lower the heat if Okra starts to brown).
- Serve warm with rice and Daal or as a salad topping.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.