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I think the 5 Tbs is a missprint. I did everything with about 2. Also one Tbs of red wine vinagar. Otherwise this is one great way to prepare Okra, the king of vegies. I live in the south my work buddy from Lousiana wanted the recipe with her first mouthful and we both have eated okra in any way it has been presented. I think I was given a piece of okra to teeth on. LOL
My okra runneth over. I am trying all of your okra recipes because I grew a gazillion of them this summer. This is my favorite so far. Thanks, Elise!
Loved this!! I did not put the whole jalapeno in, but I really wish I had. I will make sure to do so next time. Thanks
The taste is great. The texture was also fantastic. Lower sodium, and flash searing the okra really cuts the slime factor down to a tame unnoticeable normalness. We had left over chicken and chopped it up and put it on the bottom of the bowl and poured the okra on top. The cold chicken balanced out the stove heat from the okra so we could dive right in. Cayenne all over the top for me, as is for her. We both imagined how good the okra would be with rice on the bottom instead.
Slime free! This is a great dish and charring the okra adds lots of complexity.
This was AMAZING! We stewed the tomatoes instead of putting them in near the end. Love the heat and the vinegar… loved the crunch from the celery and the texture from the okra. Served it with fresh corn on the cob from the farmer’s market. Will definitely make again!
This recipe is amazing. I have made it several times already with yuuummmy results! (it is on the menu again tonight) Something about the vinegar and the tomatoes just works so well with the nutty flavor of the okra. I would recommend this recipe 100% – try it as posted before you make any substitutions. Thanks Elise!
I love okra. If you have never tried it, slice one into 3/8 to 1/2 inch slices & add to a fresh green salad. Everyone always asks, “What is that nutty flavor?” …just plain old raw okra!!! Thanks to my farmer Uncle for introducing this use to me.
Made this last night. Have been craving okra for some time now. Added a bit of left-over sausage we had on the grill on saturday. Is very tasty and will be my lunch today.
My husband & I love Okra as a matter of fact we are having Okra & Tomatoes for supper tonight. My Okra isn’t slimey when cooked. I roll it in flour, salt & pepper it then fry it in canola oil or whatever you use.
For okra & Tomatoes I don’t roll the okra in anything. I just open a jar or can of Tomatoes, pour a couple of cups of sliced okra in the tomatoes, season it with some bacon fat or salt pork. This is delicious with cornbread but it’s not for the dieters.
I’m an okra fan, just like you, and when I lived in the Southeast it was abundant. Here in Las Vegas, not so much. The best way to get good okra is to grow it. That way you can pick the young pods less than 2″ long and they will not be slimy when you boil them whole. Let it grow a bit longer, say 4″, for slicing, breading and frying.
Having grown up in the south I’m quite familiar with okra and its many preparations. I quite like it stir-fried like this or stewed with tomatoes, too. The bit of acid from the tomatoes helps keep down the slim factor. In the south we also cook boiled okra and will even toss a handful into a pot of field peas. My favorite, though, is fried okra (recipe for that on my blog). Kinda like popcorn, hard to stop eating it :-)
Yum! Okra and tomatoes is one of my favorites. It’s also great made with fresh corn cut off the cob. Must have some cornbread with fresh field purple hull peas as your side if serving as a main dish. Slice some cucumbers and onions and make some sweet tea and you have the essence of the South. The naysayers do not know what they are missing.
Coming from then south, this vegetable(actually it is a fruit) was a staple while growing up.
I grow okra every year, Several varities in fact. The dwarf spineless, clemson spineless, and just plain old southern okra that gets to be 10 to 15 feet tall in my garden. We eat it fried, cut up and put into a batter and fried in patties, and I like to add it to soups in the winter(yes, I freeze it) to add more veggies and to thicken the soup.
This recipe is similar to one we’ve used for years. Good stuff!!
Super duper easy okra stir fry dish: fry some chopped potatoes and onions until halfway cooked and add okra (fresh or frozen, whole or chopped, doesn’t matter) to the pan with salt, teensy bit of turmeric powder and 2 or 3 slit green chilis and keep frying until the okra turns into an olive green color and the potatoes are fully cooked. So delicious.
If you want this dish to be non-slimy, use fresh okra and chop it up.
Sounds great, thanks! ~Elise
My picky 13 year old has loved okra since she was 2, so we have it a lot. I think it is better slimy; it seems to have more flavor and isn’t dried out.
Try tossing in some corn…either fresh cut off the cob or some frozen. Corn, okra and tomato is another good combo. Probably the best place to add corn in this recipe would be to the sauce at the same time the okra is added.
I love okra and would like to try this.Can I use frozen okra? Thanks
You can use frozen okra, but the structure of the okra will have broken down a bit in the freezing and the result will be slimy. It will still taste good though. ~Elise
Yummm… My Mawmaw always makes okra and tomatoes for me when I visit her in Alabama. She cooks hers forever on the stovetop though – I’ll have to see what she thinks about this version, but it sure looks great to me! Will definitely have to give it a try sometime.
Fried okra is really good too – don’t be fooled by the fried okra they serve in Cracker Barrel though (they must bake theirs or something) – homemade is wayyy better!!
Glad to see you promoting this vegetable, Elise!!
Hi Val, most okra tomato dishes are more like stewed tomatoes with okra; they have cooked a lot longer than this dish. In this one the vegetables are barely cooked and the okra still has some crunch to it. More like a side dish of veggies. Of course, you could always just cook this one longer if you wanted to. ~Elise
OKRA. Wow, I missed this! And, weirdly enough (or not. Depending on your stand on the whole thing) I actually prefer it slimy. With hot rice, and dipped in some dark soy sauce and lemon/lime. YUMMY. :)
I remember an Indian friend telling me that the tomato’s acidity helps reduce the okra’s sliminess. I never experimented with that theory so don’t know if it’s actually true. Interesting though.