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Loved this!!! It was delicious and I will make it often!
Sorry,forgot to tell you add citrus or lemon juice to broth …
Hi, I found this site by coincidence,I cook and create some meals.
About Okra we used to cook it in different way but so delicious.
the way to keep it always at home either frozen or dry in necklace (always guests wonder what is this necklace doing in the kitchen where I hang it !
The way to prepare the dry okra for cooking is:
Boil water in a pot with lemon or orange peels and dash of flour ,then add the dry okra till tenderness and cook it as broth as follows:
Tomato- paste fullspoon
Garlic-2 or 3 cloves
Cubes of cooked Lamb or beef- 5 or 6 pieces ,with Lamb more tasty ( fry onion in oil,then add the meat with herbs as cardamon,cinnamon,bay leaves and cloves) then add boiled water till tenderness.
Coriander seeds- grinded-teaspoon
Put cooking oil in a pot and add tomato paste ,then add the cubes of beef
Add Okra till color change into yellow
Add tomato juice with garlic cloves
Let it boil for awhile till you test an okra by pressing a fork into an okra so if it’s tender you can reduce the heat till done.
You can have it with rice or put bread* pieces( even old) into the broth. onion and fresh basil suit the meal.
* Afghani or Pakistani bread preffered
I love okra. This sounds delicious and I will have to try it soon!
My favorite go-to recipes are African or Middle Eastern chick pea and okra stew. They are quite similar, with slight variations.
I also like okra sautéed in Indian style, with onions and a pinch of asafoetida.
It’s fantastic to learn of the variety of ways in which a vegetable is cooked around the world. Okra is a pretty popular vegetable in India, and it’s available fresh – haven’t heard of frozen okra over here. I often make it into a dish called “bhindi do pyaza” (literally, okra with two onions).
I’ve been dying to make this……. Finally found fresh Okra in Hong Kong..Great recipe although I will add just a touch of chopped hot chillies next time …and it took at least 45 minutes to ‘be stewed’ with my soldiers..I was getting desperate and mixed and turned it over way to much and it ultimately fell apart….BUT it tasted great!..You know I have been following Simply Recipes since I lived in Davis Ca…..Curious…… how long have you been posting Simply Recipes….such a great site…..thanks!
Hi Marlene, so glad it ultimately worked for you! Thank you for your kind words about Simply Recipes. I started blogging with Simply Recipes in 2003.
Are there any advantages or disadvantages to keep the okras as a whole rather than slicing it cubes? I’ll be trying this recipe today and it is the first time I’ll try okra. Thanks!
Okra have a tendency to be slimy when cooked. If you keep them whole, that doesn’t happen as much. That said, if the texture of okra doesn’t bother you (I love it), then it really doesn’t matter if you cut them or keep them whole.
Your reply came in perfect time! I am about to start preparing it! My family is a little anxious about the slimy texture, so I’ll keep them whole, as depicted in the picture. Thanks so much!!!
We put lots of bacon and Pork Sausage or Andoullie here south Louisiana and we make it a meal. We even eat it on bread for lunch the next day.
Also, I don’t leave the okra whole, I slice it into little “o”s.
I LOVE okra and I make a variation of this that I grew up with. We called it goulash (no idea why). Basically, you take lots of fresh veggies: lots of corn (at least 6; strip the kernels), onion, tomatoes, and okra, and you cook it down. For the smokey, porky flavor, I use a ham hock. As much as I love bacon, I don’t like the texture of it in this. To start, I might use a bit of bacon grease and I add the chopped onion (let it soften a bit), then I add the tomatoes, the corn, the ham hock and a bit of stock. I let this simmer for awhile (maybe half an hour?), then I add the okra and simmer it for another half hour or so. I season it with salt, a generous amount of black pepper, and some cayenne. Reminds me of my grandma and tastes like summer!
Grilled. Tried it for the first time this summer, and it is awesome. Just skewer, brush with oil, and sprinkle with some sea salt. Cook over high heat until the pods start to blister.
Dipping sauce or brushing with a dressing in the last minute of cooking optional.