Okra looks like baby stars when you slice it:
Want to know about okra’s amazing health benefits? Holistic Nutritionist, Meghan Telpner, has explained it all at her blog. You must go check it out.
You may remember my okra adventures from my trip to South Carolina, where they had okra chips! The vacuum-fried okra solved the interminable okra problem: sliminess! But you can do this in a healthier, from-scratch, whole foods kind of a way, too: by making sure you cook the okra for a short enough time that it’s cooked through without being overcooked and turning to mush.
And come on, you don’t get to see how cute the baby okra stars are when you slice it, unless you’re working with the fresh stuff:
In this stir-fried preparation, I’ve pulled together okra, lots of onions, and my favourite Indian spices: the ever-stinky asafoetida, cumin, and mustard seeds! Enjoy it as a complement to any Indian meal. This okra even got two-thumbs-up from the boyfriend who has a love/hate relationship with okra… love when it’s tender, and hate when it’s mushy. I’ve got to say that I’m loving it this way too, and I hope you do as well!
Serves 2 as a side dish
- 1 Tbsp. olive oil
- 1/4 tsp. whole mustard seed
- 1/2 tsp. cumin seeds
- 1 pinch asafoetida (hing)
- 1/4 tsp. cayenne
- 1/2 tsp. salt
- 1 red onion, finely diced
- around 12 okra pods, tops removed, sliced into 1/2-1cm (1/4-1/2″) slices
In a large pan, heat oil over medium-low heat, and add the mustard seeds. Heat until the mustard seeds begin to pop, about 3-5 minutes.
Add cumin, asafoetida, cayenne and salt, then heat the spices through for about 30 seconds. Add the onion and cook until translucent, around 5 minutes.
Add okra, bring up the heat to medium, and cook for 5-8 minutes, until cooked through but making sure you don’t go so far that the okra goes smushy.
Serve right after cooking, along with a lentil dal, some brown rice, and chapati or naan bread. And don’t forget the condiments… rhubarb chutney is great here. Enjoy the little stars of green deliciousness!