Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, okra. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Okra is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Okra is something that I have loved my whole life.
Specialty Okra, Red Burgundy Okra, Silver Queen Okra, Star of David Okra, Alabama Red Okra, Cow Horn Okra, Hill Country Heirloom Red Okra Okra supposedly originated in Ethiopia, the mountainous or plateau portion of Eritrea, and the eastern, higher part of Sudan. Okra has been found growing wild. Okra is easy to grow and use and looks lovely throughout the growing season due to its beautiful flowers.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook okra using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Okra:
- Get 3 cups okra; chopped (cut off the bulb and tail ends)
- Get 3 tablespoons Coconut oil
- Make ready 1 tablespoon urad dal
- Take 1 tsp Mustard seeds
- Take 1 tsp asafoetida/hing
- Make ready 1 tsp Turmeric powder/haldi
- Prepare 5 Dry red chillies (stalks cut off)
- Take as needed Salt
- Get 3 tablespoons Buttermilk (optional)
- Get 2 tablespoons tamarind+water extract (alternative to buttermilk)
- Take 1 sprig Curry leaves (optional)
Okra, a herbaceous hairy annual plant of the mallow family and its edible podlike fruits. Okra is native to the tropics of the Eastern Hemisphere and is widely cultivated in the tropics and subtropics of the Western Hemisphere. The tender unripe fruits are commonly cooked as a vegetable. Okra is the seed pod of the Abelmoschus esculentus plant.
Instructions to make Okra:
- In a wok, heat coconut oil. Add mustard seeds. When they pop, add red chillies, asafoetida and urad dal. Sauté till it turns a darker shade of golden. If adding curry leaves; add them in now.
- Now reduce the heat to avoid a splatter. Add in the okra and mix it well with the oil. Sauté on low for 2 minutes. Now, add haldi. Mix and sauté for 5 minutes.
- Sprinkle in either buttermilk or tamarind water to reduce the gooeyness of okra. Keep the okra covered and toss around every 3 minutes. When the okra shrinks a little and changes color; turn off the heat and let it sink in the heat from the wok. Mix salt finally after the heat is turned off (to ensure that you don't over-salt before it shrinks).
- Congratulations! You have an awesome okra!!
- Tip: if the okra starts to burn; you can sprinkle in water and toss around.
It's filled with tiny white seeds and is sometimes called lady's fingers due to its long, slender Okra is a drought-resistant annual that thrives in warm, humid weather. It will produce edible seed pods after a pretty white, yellow, pink, or red. Okra, also known as "lady's finger," or "bamia pod" is one of the favorite nutritious vegetables of North-East African origin. The pods usually gathered while they are green, tender, and at the immature stage. The plant cultivated throughout the tropical and warm temperate regions around.
So that’s going to wrap it up with this special food okra recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
