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.
ingredients:
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
note:
When shopping for Okra, make sure to avoid overgrown ones that have turned woody.
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.
ingredients:
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
note:
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.
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