Okra, also known as Lady Fingers, is a flavorful and nutritious vegetable especially popular in Northeast India. A member of the hibiscus family, okra is packed with fiber, calcium, and vitamins, making it a healthy addition to any meal.
One of the unique characteristics of okra is its mucilaginous properties, which can cause it to become slimy when cooked with water. To avoid this, it’s best to sauté okra in a non-stick pan or roast it in the oven. These methods help to reduce the sliminess, keeping the okra tender and flavorful. Adding a few drops of lemon juice, chopped tomatoes, or dried mango powder (amchur) can further minimize the sliminess while enhancing the taste.
I recommend my short-cut recipe for oven-roasted okra for a hassle-free and delicious dish. This method prevents the okra from becoming mushy and saves constant stirring on the stove. The result is perfectly cooked, non-slimy okra that retains its delightful texture and taste. Whether serving it as a side dish or a main course, oven-roasted okra will surely be a hit at your table.
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 (optional)
1/2 tsp. onion seeds
note:
When shopping for Okra, avoid overgrown ones that have turned woody.
preparation:
- 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 the Okra starts to brown.)
- Serve warm with rice and Daal or as a salad topping.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.