If it is also known as ladyfinger: Ignore what everyone else has told you.
Quite what you're supposed to do I have no idea, but when we have been to Nepalese, I have heard much praise.
As much, I have consulted my Nepalese cookbook: 1/2LB or 1 cup Okra 1 Onion, grated 2.5 cm ginger, grated (I mean, really, they use use pounds and then cm? - that's an inch if you're unsure) 1/2 tsp tumeric " cumin " parsley seed 1/2 salt (as desired) 3. tbl oil
With Okra, slice off tops. Cut into small pieces. Using mustard oil, fry onion 'till brown, add parsley etc, add oktra, mix, cook on slow heat until done. Serve with rice or bread.
I dislike okra, but vegetarians I know love Lady Finger at Nepalese (and I love spinich at Nepalese more than I have ever loved spinich).
mmm, okra! That's some mighty fine eatin. I was going to plunk down a few suggestions but serenejournal gave you all the ones I know, so the best I can say is yep, try those.
1) Breaded and deep fried. In fact, I think I remember we had that at Sweet Daddy D'z when you and Axel were down in Atlanta. :)
2) Cajun veggie stew. Mmmmm, one of the best vegan stews EVAR, especially with cornbread. I have a fantastic recipe somewheres for that -- I'll dig for it when I get home tonight.
Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce.
One must be very very careful to not overcook it and turn it to yecccccch.
I like okra in a tomato based sauce (less like spaghetti sauce, more like veg broth) w some lemon squeezed over it. mmm. It's also good to add to veg soup.
Amusingly enough, le bobz0r & I were just discussing okra today.
I used to hate okra with a passion, but among other ways that xthlcm has enriched my life, he has taught me to appreciate okra. The cajun stew recipe he mentions is good, but my favorite way to eat it is Indian. (Similar to the Nepalese recipe above.) This is a pretty easy recipe and is also great if you use green beans instead of okra.
Okra with Cumin and Coriander
1 onion, peeled and chopped 2 TBS oil 1/2 pound okra, washed and trimmed 1 tsp salt 1 tsp whole cumin seeds 1 TBS ground coriander 1 cup (scant) water 2 tomatoes, chopped salt and freshly ground pepper to garnish: 1-2 TBS chopped fresh coriander
1) Saute the onion in the oil for 5 minutes, add the okra, salt, cumin seeds and ground coriander. Mix well, then cook gently, uncovered, 5 minutes. 2) Add the water, simmer, uncovered, about 20 minutes, until okra is tender and most of the water has been absorbed. Shake the pan or stir occasionaly to prevent sticking. 3) Add the tomatoes, check the seasoning, and sprinkle with the chopped frsh coriander. Serve hot, warm, or cold.
Fling it at those whom you have reason to detest. It's not quite as good as a live grenade, in that it generally doesn't explode, but it's easier to get through airports. If you happen to hit them in the mouth with it, they're three-quarters of the way to being dead already.
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the_siobhan) wrote2006-04-16 12:48 pm
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At least, that's what my mother tells me ;)
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2) Make Gumbo (http://maindish.allrecipes.com/az/TxskrGmb.asp)
3) Add a handful to any soup
4) Toss with oil and salt, and roast in a 400F oven, turning occasionally, until browned
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If it's too late to do that, try gumbo.
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serenejournal has got it. A newer use invented by a southern cook here, is to take the baby okra seeds and use them like sunflower seeds or popcorn.
It's use in gumbo is as a thickener. many southern stews and soups use it for that.
http://www.neurophys.wisc.edu/ravi/okra/
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Boiling it, is gross cause it makes a very disgusting slime.
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It's what makes gumbo gumbo-ey. If I'm feeling lazy, I just cook it in some stewed tomatoes.
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Nepalese r()cks.
My Nepalese is apparently cooked by a Nepalese Princess.
I mean, how rock is that?
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I just really hate slimey nasty okra.
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I've had ethiopian twice, and wouldn't rush back.
Nepalese? I'd have it for lunch if it were open now.
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Ignore what everyone else has told you.
Quite what you're supposed to do I have no idea, but when we have been to Nepalese, I have heard much praise.
As much, I have consulted my Nepalese cookbook:
1/2LB or 1 cup Okra
1 Onion, grated
2.5 cm ginger, grated (I mean, really, they use use pounds and then cm? - that's an inch if you're unsure)
1/2 tsp tumeric
" cumin
" parsley seed
1/2 salt (as desired)
3. tbl oil
With Okra, slice off tops.
Cut into small pieces. Using mustard oil, fry onion 'till brown, add parsley etc, add oktra, mix, cook on slow heat until done. Serve with rice or bread.
I dislike okra, but vegetarians I know love Lady Finger at Nepalese (and I love spinich at Nepalese more than I have ever loved spinich).
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My mate's Sri Lankan and he's always putting it in his yummy curries.
Or better still, just leave it be...it's 'orrible!
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2) Cajun veggie stew. Mmmmm, one of the best vegan stews EVAR, especially with cornbread. I have a fantastic recipe somewheres for that -- I'll dig for it when I get home tonight.
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Anyway, the amazing delicious and easy stew recipe (it's a good idea to prepare all of the ingredients ahead of time):
=------------------------------------
Southern Vegetable Stew
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INGREDIENTS:
2 14 1/2-ounce cans Cajun-style or Mexican-style stewed tomatoes
1 10-ounce package frozen black-eyed peas, cooked according to package directions, drained
1 10-ounce orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch cubes
4 large bay leaves
4 large garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/4 teaspoon (generous) ground allspice
1 1/2 teaspoons chili powder
1 10-ounce package frozen sliced okra, thawed
1/2 10-ounce package frozen corn kernels, thawed
Hot pepper sauce (such as Tabasco)
INSTRUCTIONS:
Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce.
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I like okra in a tomato based sauce (less like spaghetti sauce, more like veg broth) w some lemon squeezed over it. mmm. It's also good to add to veg soup.
Amusingly enough, le bobz0r & I were just discussing okra today.
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in bacon grease, of course!
;)
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I cook it with tomato on top of burghal (a lebanese potato and grain based dish)
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Okra with Cumin and Coriander
1 onion, peeled and chopped
2 TBS oil
1/2 pound okra, washed and trimmed
1 tsp salt
1 tsp whole cumin seeds
1 TBS ground coriander
1 cup (scant) water
2 tomatoes, chopped
salt and freshly ground pepper
to garnish: 1-2 TBS chopped fresh coriander
1) Saute the onion in the oil for 5 minutes, add the okra, salt, cumin seeds and ground coriander. Mix well, then cook gently, uncovered, 5 minutes.
2) Add the water, simmer, uncovered, about 20 minutes, until okra is tender and most of the water has been absorbed. Shake the pan or stir occasionaly to prevent sticking.
3) Add the tomatoes, check the seasoning, and sprinkle with the chopped frsh coriander. Serve hot, warm, or cold.
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Mmmmmm.
And add it to stews and gumbos and other saucy things.
mmm....okra....
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