Okra, or “lady finger” or “ochro,” is a nutritious vegetable. It can be eaten raw or cooked in many different ways, including steaming, frying, and baking. Most importantly, it’s high in vitamins A and C, iron, and calcium. Okra is a seed-bearing plant best grown in warm and humid areas like India and Africa. Are you wondering how to cook okra? Despite the various ways to cook okra, this Indian recipe has a delicious taste and does not contain slime.
In cooking, okra is generally treated like a vegetable despite its biological classification as a fruit. Okra is a nutritious vegetable that is used in a variety of foods and cuisines. Typically, those who don’t like it claim that it’s due to its slimy and silky texture when cooked, but many others enjoy it for the same reason; it’s a vegetarian treat. There is no doubt that okra is one of those vegetables that is known by different individuals for different reasons.
Is Okra Healthy And Nutritious?
Okra contains fiber, protein, vitamins A and C, minerals, and antioxidants such as beta-carotene, xanthine, and lutein. Further, okra improves digestion and vision. It controls asthma and obesity, strengthens bones, and is essential for skin health. Due to its low calories, okra lowers cholesterol levels and controls blood pressure. As well as strengthening the immune system, it also prevents constipation.
Although frying is not the most effective way to prepare vegetables for health reasons. It is an excellent way to get rid of okra’s slimy texture and this doesn’t lose its nutrition as well.
How to Reduce Okra Sliminess
Okra has a slimy texture because it contains mucilage, a substance that acts as a natural thickener when heated. Even though it is beneficial in dishes like gumbo, many people do not like it. There are various techniques for reducing mucilage in okra. It can be deep-fried or shallow-fried, as seen in the Caribbean region. There is also another way to soak okra in vinegar for a few minutes, then rinse it and pat it dry to remove all of the vinegar. Cooking at high temperatures, like grilling and sautéing, also helps reduce sliminess.
How to Cook Okra?
When cooked perfectly, a lady’s finger is a vegetable that is enjoyed by both children and adults. Okra has a unique flavor that can be described as mild, almost grassy. It’s sometimes compared to green beans or eggplants. However, when fried or slow-cooked, they are mouthwatering and delicious. Always pick firm okra and look for bright green pods with unblemished skin. In general, fresh okra tastes better than stored ones.
- Okra 1/2 kg
- Onions 2 medium-sized sliced
- Tomatoes, 2 medium-sized, chopped
- Green chilies 2-3 chopped
- Garlic and ginger paste 1 tbsp
- Oil 2-3 tbsps
- Red chili 1 tsp
- Salt 1 tsp
- Turmeric powder 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Fresh coriander leaves for garnish
- Rinse the okra with water. After washing let the okra dry completely by spreading it over a dishcloth or allowing it to air dry. Cut off the stem and cut the vegetable into equal 1/4-inch pieces.
- In a skillet add oil and fry the okra for 4-5 minutes and set aside. Fry onions until they turn translucent. Add garlic and ginger paste, and green chillis and mix well. Next, add tomatoes and all the spices (salt, turmeric powder, coriander powder, cumin powder, and red chili powder).
- Mix well until the tomatoes become soft. Add fried okra and mix well. Cover the lid of the skillet for 2 minutes and when done garnish with fresh coriander leaves and serve hot with roti and enjoy.
Okra has many health benefits associated with it. It’s ideal for diabetes patients and heart patients. So, if you are not fond of okra, this secret recipe for how to cook okra will help you cherish and enjoy this vegetable. When okra is fried, it loses some of its sliminess and develops a crunchy texture. Okra is also cooked with tomatoes, onions, and spices, the dish becomes even more delectable. Try this recipe, and don’t forget to share your response.
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